Colorful Harvest Soups for November

Colorful Harvest Soups For November

While most Farmer’s Markets are closing up shop, some of you are lucky enough to either have a garden or know someone who does. Fortunately for me, I’m in the latter group. Indeed, I just finished a myriad of ways to prepare tomatoes, all kinds.

But now being in the month of November, we are in squash mode. Many are available throughout the year but the best are from early fall through winter. Consider the Acorn, Banana Squash, Hubbard, Butternut, Spaghetti Squash, Winter Squash,…and that is just to get you started. There are others, but don’t leave out the obvious big one either…Pumpkin!

Now, with your Grillet you can highlight any and all of them in your winter menus with ease.

Keep in mind when you are cooking you want to go with what tastes great to you. Allspice, ginger and nutmeg – aka the pie spices – will balance the sweetness of a squash. For a more savory dish consider sage, cumin , curry or thyme. Think about add ins such as chopped apples, roasted pecans, walnuts, pumpkin seeds, pomegranates or even chilies for a sweet and spicy combo . In addition to broths think of incorporating wine, orange juice, coconut milk or honey.

Planning for those special dinner gatherings, Thanksgiving being both obvious and almost upon us, I’ve decided on a pair of soups, one of which will be from a squash and the other from red peppers. And, if you are thinking ahead to other gatherings, these two soups not only taste great individually but as you’ll see, they present well together!

When making up this Roasted Red Pepper soup, consider such herbs and spices as thyme, bay leaves, garlic, onion. Go spicy and add a jalapeno, hot sauce or some pepper flakes. Go smooth and add a bit of heavy cream, yogurt or stir in a bit of cream cheese.

Above all remember: recipes are good guides; good cooks make it their own!

4 cups peeled and cubed butternut squash
1 medium onion, chopped
3 cups chicken broth
1/2 tsp nutmeg
¼ tsp each salt and white pepper
1/2 cup Greek style yogurt

In the inner pot of your Grillet, lightly sauté the squash and onion. Add chicken broth and nutmeg and simmer for 20 minutes or until the squash is fork tender. Add salt and pepper to taste. Using an immersion blender, food processor or blender, puree until smooth. Ladle into soup bowls adding a dollop of yogurt if desired.

4 red bell peppers, diced (or two 15 oz jars roasted sweet red peppers, drained)
1 onion, diced 1 carrot, diced
2 cloves garlic, minced
3 cups chicken broth 1 bay leaf ½ tsp each salt and pepper

In the Grillet, saute the red bell peppers, onion and carrot until tender. Add garlic and continue sautéing for an additional minute. Add the broth and bay leaf. Simmer for 30 minutes, stirring occasionally. Remove bay leaf and puree until smooth. Season with salt and pepper to taste.

If you choose to place both soups in one bowl, measure the same amount of each soup in two containers with pouring spouts and gently pour into bowls simultaneously.


Over to You
What’s your version of a delicious soup for fall? Share and inspire us!

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