3 delicious soups perfect for the cool weather

3 delicious soups perfect for the cool weather

Fall is here and winter is coming soon, but that doesn't mean you should put your grill back in the shed. Grilling is for all seasons and grilling in the backyard is especially fun with warm, delicious grilled dishes paired with warming side dishes. Soups are perfect as a side dish or appetizer during this time, similar to enjoying your favorite drinks in the fall or winter. Everyone loves soup and they are no problem making! Use seasonal vegetables and add all of your favorite ingredients to create a meal or side dish that everyone will enjoy, even kids!

Try these delicious soups perfect for the cool weather:

Creamy butternut squash

What you need:

• 1 small butternut squash, peeled, seeded and diced

• 3 cloves of garlic, minced

• 1 large onion, chopped

• 3 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• 1 tablespoon chopped fresh sage

• 1/2 tablespoon chopped fresh rosemary

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon salt

• Freshly ground black pepper

• Chopped parsley for serving

• Toasted pepitas to serve

• Bread of your choice for serving

In a large pot, heat the oil over medium heat. Add the onion, season with salt and pepper and cook until soft. Add the squash and cook, stirring occasionally, about 10 minutes or until softened. Stir in garlic, sage, rosemary and ginger. Pour in broth and bring to the boil. After boiling, reduce heat and cover. Cook for 25-30 minutes or until pumpkin is tender.

When ready, let cool for a few minutes and then pour the soup into a blender (process in batches if necessary). Blend until smooth. Add more broth if it is too thick or add seasonings to taste. Transfer to serving bowls and top with parsley and pepitas. Serve with your favorite bread.

Basil and tomato mixture

What you need:

• 1 1/4 kg Roma tomatoes, halved

• 4 garlic cloves, minced

• 1 medium onion, chopped

• 3 cups vegetable broth

• 1 cup loosely packed basil leaves

• 1/3 cup chopped carrots

• 1/4 cup extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon thyme leaves

• Sea salt and black pepper

Line a large baking tray with baking paper and spread the tomatoes (cut side up) on top. Drizzle with 2 tablespoons olive oil and season with sea salt and black pepper. Roast in preheated oven (350F) for 1 hour.

Heat the remaining oil in a pan and fry the garlic, onion and carrots for 8 minutes, or until soft. Stir in the roasted tomatoes, stock, Blasamic vinegar, thyme leaves and 1/2 teaspoon salt and simmer for 20 minutes.

Transfer the mixture to a blender and pulse until smooth. Add basil leaves and pulse until combined with soup. Pour the soup into a bowl and garnish with basil leaves. Serve with crusty bread.

Warm up with these delicious soups that are perfect for the chilly weather!