Autumn is here and winter is coming soon, but that doesn’t mean you should put away your grill back into the shed. Grilling is for all seasons, and a backyard barbecue is especially enjoyable with warm, tasty grilled food paired with warming side dishes. Soups are perfect as a side or an appetizer during this time, much like enjoying your favorite fall or winter drinks. Everybody loves soup and they are no hassle to prepare! Use in season veggies and add all your favorite ingredients to make a meal or a side 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 sliced into cubes
  • 3 cloves garlic, chopper
  • 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, for serving
  • 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 for about 10 minutes, or until beginning to soften. Stir in the garlic, sage, rosemary and ginger. Pour in the broth and bring to a boil. Once boiling, lower the heat and cover. Cook for 25-30 minutes or until squash is tender.

When ready, allow to cool for a few minutes then pour soup into a blender (work in batches if needed). Blend until smooth. Add more broth if too thick or add seasoning to your liking. Transfer in serving bowls and top with parsley and pepitas. Serve with your favorite bread.

Basil and Tomato Blend

What you need:

  • 1 1/4 kg roma tomatoes, halved
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 3 cups vegetable broth
  • 1 cup loose-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 sheet with parchment paper then arrange tomatoes (cut side up) in the sheet. Drizzle with 2 tablespoons olive oil and season with sea salt and black pepper. Roast in a pre-heated oven (350F) for 1 hour.

Heat the remaining oil in a pan and saute the garlic, onion and carrots for 8 minutes, or until soft. Stir in roasted tomatoes, broth, blasamic vinegar, thyme leaves and 1/2 tsp salt and allow to simmer for 20 mins.

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

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