Well, that’s how I have felt about fried goat cheese salads. I love them, but frying a really soft cheese? I was shocked how easy it was to fry. I actually yelled, “That’s it?” Now you can wow your friends with this salad. Just make sure the goat cheese is well refrigerated before frying.

Grapes are in season right now, and with the nutty-sweetness of pecans it’s a sure win to be one of your favorite go-to fall salads. If you can’t find pear vinegar … try apple vinegar. Rumor is that bacon is also a great addition to this salad.

Also in the fall is the zucchini overload in most backyard gardens … my south 40-feet has exploded in summer squash and peter pans … which also can be used in this recipe. Squashes turning gigantic overnight? Neighbors aren’t taking any more of your backyard squash? Tired of zucchini bread? This soup is for you! You can also freeze the soup to have in winter months. Also, on hot days this soup is just as lovely chilled.

My secret ingredient to most of my soups? Actually, I got the idea from visiting my cousins in Ireland… instead of chicken broth I use turkey broth. It gives a depth to the soup that is wonderful … Better than Bullion has a nice one, which is always in my fridge. Yes, you can make it from scratch, but I am lazy. When you roast the onions, garlic, and squash many of the sugars caramelize and like the turkey broth, gives another boost to the flavoring of this soup.