In the Kitchen With: Jonathan Cole

By Updated: October 10, 2018 10:17 AM CT | Published: October 09, 2018 5:11 PM CT
<strong>Native Memphian Jonathan Cole hits the kitchen with Jennifer Biggs to stir up a batch of creamy squash soup.</strong>

Native Memphian Jonathan Cole hits the kitchen with Jennifer Biggs to stir up a batch of creamy squash soup.

Jonathan Cole is the founder of the blog and the Memphis Cooks Facebook group. The Midtown resident (and native Memphian) is a social worker by day and a home cook who likes to cook for sustenance and for fun (noodle around on his blog and check out his upscale adaptation of the bologna cake with Ranch dressing that periodically makes the Facebook rounds). We recently caught up with him to make a batch of soup.



Creamy Squash Soup with Parsley, Parmesan and Pine Nuts


2 tablespoons butter

1 sweet onion, roughly chopped

2 pounds yellow  squash, roughly chopped

½ teaspoon kosher salt

½-1 teaspoon cracked black pepper

Zest of 1 lemon

3-4 cloves garlic, smashed and chopped

1 cup chicken broth

1 cup heavy cream

3 tablespoons pine nuts, toasted

Italian parsley, for garnish

Parmesan cheese, grated


Melt butter in a large Dutch oven. Add onion and squash and saute about 5 minutes; add salt and pepper. Stir in lemon zest and garlic and saute about 1 more minute, until fragrant. Add broth, cover and cook for about 10 minutes or until vegetables are tender. Put vegetables and liquid in blender and puree. Wipe out Dutch oven and return contents, then add cream and heat but don’t boil. Taste and add more salt and pepper if needed. To serve, ladle soup in a bowl and float a few parsley leaves in the center. Sprinkle parmesan cheese over the leaves and top with pine nuts. (To toast pine nuts, toast them in a dry skillet over medium heat until they’re fragrant and just turning brown in spots. Don’t burn.)

Recipe: Jonathan Cole,


In the Kitchen With Jonathan Cole Recipes Creamy Squash Soup with Parsley Parmesan and Pine Nuts
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.

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