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Fall into cool weather

Now that fall is officially here and the afternoons and evenings are turning cooler we can broaden our culinary menu by including cold weather foods.

By no means am I saying that we are done with our warm weather favorites, but it is time to begin thinking about deeper and more satisfying flavors.

This cool weather season we can begin with one of life’s most satisfying and nutritious dishes, soup. Last year I wrote about many different soups and I hope you enjoyed them all while making some of your own additions and changes. Not only does soup qualify as one of the most nutritious of meals it can also meet the standard American necessity of convenience.

If you remember from last year, when I make soup I always make 2 to 3 gallons. I will portion them out into individual serving containers. Refrigerate overnight and then place them in the chest freezer out in my garage. In this fashion I can take a wonderful soup, take the top off the frozen container and place the frozen container into a pan of hot tap water to thaw.

I use this method to begin the thawing process, followed by heating in a small pot on 

the stove, I can have my soup ready for the table in about 15 minutes. This can work for as many different servings as you desire.

During the course of this fall and winter I will write about several different soups, today we will start with Yellow Squash Soup with Coriander.

Yellow Squash Soup with Leeks and Coriander

Serves 4

1 Tbl extra virgin olive oil

1 medium to large leek, white and very light green part only, cleaned and chopped

1/4 tsp fresh ground nutmeg

1 1/2 lb yellow squash, peeled, cored and chopped

1 14 oz can chicken or vegetable broth

1 tsp coriander seeds

2 Tbl sour cream

1/2 tsp lemon zest

Heat extra virgin olive oil in a sauté pan adding chopped leeks and coriander seeds. 

Sauté until leeks are soft and translucent about 6 to 8 minutes. Add chopped squash and sauté another 3 to 4 minutes. Add broth and bring to a simmer for 12 to 15 minutes.

Remove from heat and working in small batches puree soup in a blender or food processor. Transfer your soup to a container and chill overnight.

When ready to serve, divide your 4 servings into bowls and place a half tablespoon of sour cream in the center of each. Sprinkle with chopped lemon zest. 


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