Let’s be honest. In the cooler months, there’s nothing more satisfying than pulling together a pot of soup. Sometimes inspiration comes from what’s in your pantry and fridge or maybe a trip to the farmers’ market. Other times, thumbing through a cookbook can spark the plan. If you’re a soup-for-allseasons person like me, you’ll appreciate Soup of the Day: 365 Recipes for Every Day of the Year by Kate McMillan. This collection of recipes is cleverly arranged by the month, each day boasting a suggested soup or stew. Solid recipes prove themselves timeless, which is why this 2012 cookbook was updated in 2016, complete with 100 new recipes.

So many days, so many soups and stews! September kicks off with the Tuscan vegetable soup Ribollita (which means “reboiled”), loaded with carrots, onions, celery, zucchini, potatoes, kale, cabbage, and white beans. This peasant classic leans in to its name when the hearty stew is served over toasted slices of dayold country-style bread that melts into and thickens the soup, a perfect late September meal as the temperature drops.

Lamb & Lentil Soup, similar to Moroccan harira, centers on browned cubes of lamb shoulder and fava beans or chickpeas simmered in a rich broth infused with ginger, cinnamon, turmeric, and caraway. This earthy, soul-warming dish is finished with diced tomatoes, lentils, orzo, and chopped fresh cilantro and parsley.

Apple season practically begs for a bowl of Cheddar & Hard Cider Soup topped with fried shallots. This creamy, ivory soup starts with a base of potatoes, celery, onions, thyme, and bay leaves cooked in chicken or vegetable broth, hard cider, and half-and-half. After pureeing the soup, sharp cheddar cheese and apple brandy are added, and each bowl is topped with a tangle of crispy fried shallots.

The humble turnip enjoys center stage in Turnip, Apple & Potato Soup, a magical triumvirate that morphs into mellow sweetness. A dollop of crème fraîche or sour cream adds a hint of richness at the end.

Fall yields a bountiful array of winter squash, any of which—acorn, butternut, kabocha, pumpkin, or Hubbard—can be swapped in Acorn Squash Soup with Toasted Walnut Butter. After melding in the kettle with bacon, onions, and rich stock, the roasted winter squash is pureed with a splash of heavy cream, orange juice, and a pinch of nutmeg. The crowning touch comes in the compound walnut butter. Walnuts tossed with walnut oil, sugar, salt, and pepper are toasted until golden and fragrant, finely chopped and mashed into softened butter, then formed into a log. A slice of this rich butter floating on top of each bowl adds a slightly decadent touch.

Chickpea & Turkey Meatball Soup with Mustard Greens seems like a plated meal transferred to a bowl. This flexible recipe means that meatballs can be made with whatever ground meat or poultry you have on hand: chicken, turkey, lamb, beef, or pork. Ditto for the greens—feel free to use kale, spinach, or Swiss chard. Don’t have chickpeas? Just swap in your favorite sturdy canned or cooked beans.

At some delightful point in early fall, farmers’ markets burst with a cornucopia of produce that borders on overwhelming as we scramble to find ways to use as much as we can before winter sets in. That’s a perfect time to make Roasted Vegetable Stew served over couscous. Cut up and roast a combination of carrots, eggplant, leeks, late summer squash, and early Brussels sprouts; add some diced tomatoes, chicken or vegetable stock, then toss in the secret flavor and texture boosts: chickpeas, Kalamata olives, chopped fresh basil, chives, and parsley. Serve this colorful “ode to late summer” stew over couscous with a sprinkle of grated Parmesan.

By the time winter sets in, you’ll be turning to Barley Leek Soup with Chicken Meatballs, Fennel Celery Bisque, Creamy Brussels Sprout Soup with Maple Bacon, and Saffron Root Vegetable Ragout with Kale.

Kate McMillan’s trusted palate and culinary experience results in creative, healthy, and approachable recipes that tap in to the best seasonal produce. Life can be a bowl of fun, especially when filled with a soup du jour inspired by this timeless cookbook.