When the weather begins to finally start backing away from the 100 degree mark, I ready my store of fall and winter recipes. Soups are pretty prevalent among my favorites for fall. This version relies heavily on the sweet and earthy flavors of roasted butternut squash. To make the soup extra comforting and filling, it’s topped off with homemade herb croutons.

When raw, daikon radish can be a bit spicy or pungent. But, if you cook it in a flavorful broth until it is meltingly tender, it becomes earthy and a bit sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for the digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting.

I’m all about soups once the weather cools down. It’s nice to be able to toss everything into one pot and end up with a comforting and nourishing bowl of goodness. In this version, greens are added at the very end and cooked until just wilted. Greens like chard and broccoli rabe not only taste delicious, but they help to neutralize acidic conditions in the body as well as filter out pollutants. For a bit of brightness, the soup is topped with a cilantro pistou.

There’s a certain comfort and stability in simplicity. When I come across new-to-me veggies like Yu Choy Sum, I employ simple cooking methods that allow me to fully experience their taste and texture. Considering the drop in temperature and blustery winds blowing in, I went with a simple miso-based soup to showcase this lovely, leafy green brassica. The steam from the soup gently wilts the greens so you can benefit from maximum flavor and nutrients. A grilled cheese would make the perfect companion to this soup.