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Coloma's avatar

Care to share your favorite fall and winter soup recipes?

Asked by Coloma (47115points) August 28th, 2010

A lot of soup talk today, sooo, thoughht I’d open up a space for sharing your fav. recipes. I am interested in a good butternut squash recipe if anyone has a blend they really like.
I’ll kick the lid off the soup pot with one of my favs. I am making right now!

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23 Answers

Coloma's avatar

Smoked sausage and cabbage soup

Herb and garlic stock ( Lipton makes a good instant and you can add more seasonings if you desire )

1 thinly sliced smoked sausage
1 large red bell pepper sliced in strips
1 large yellow bell pepper sliced in strips
1 large yellow onion chopped
1 lb. or so of fingerling potatos ( your choice, red, russet or purple ) diced or sliced
3–4 cups chopped fresh cabbage
cracked red pepper
black pepper

Combine all ingredients in stock, add black-red pepper to taste, bring to boiling, reduce heat and simmer for about 45 min. to an hour until veggies are steamed and tender.

JilltheTooth's avatar

Damn. I have some great ones but all of my recipes are “seat of the pants” and I go by eye and taste. Sorry. Let’s do this question deep into November when I’ve written stuff down. My “mashed potato soup” as Katawagrey likes to call it, is to die for!

Coloma's avatar


Oooh…try to write it down!

Same here, I just toss in whatever sounds good but can get pretty close as the recipe above.

I always make a giant pot ( have a huge soup pot ) as I like to share and freeze a lot. :-)

Trillian's avatar

Sorry, I cheat.
One big jar of white northern beans. (Everytime I get a bag and try to soften them myself, I fail miserably and they don’t have that gushy coating.)
A couple of ham hocks and
a crap load of leftover ham, chunked.
Chopped celery – some
Chopped potatoes – some
Carrots, baby, cut large. – some.
Pepper – some
Beans into crockpot. Add ham hocks and chunked ham. Toss in veggies. Cook on low for about 24 hours. Remove HH bones and weird looking bits. Carrots go in about an hour or so before serving. I don’t like mushy carrots.
Pepper, serve with cornbread or warm homemade bread.

daytonamisticrip's avatar

When I cook I like to add in “weird” and “unusual” ingredients. Try adding steak seasoning or paprika.

Neizvestnaya's avatar

Green noodles in chicken broth

I puree Green onion and mix the stuff into pasta dough I cut with goose fat. I cut the dough into thin strips which get cut into 1” squares (apprx.) The broth is real game chicken cooked in a cloth along with carrots, celery and lots of freshly ground black pepper. After a few hours of steeping then I open the cloth, cut the chicken into limbs and half breast/back, broil them skin crispy quick to serve alongside the soup.

rebbel's avatar

The Dutch cuisine has few internationally known highlights. Gouda cheese is one them, maatjesharing (young herring eaten slightly salted but essentially raw) is another. Snert or pea soup is also an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal soup to make in large quantities for big gatherings, or to put in a freezer in portions for one or two persons.
Real Dutch pea soup is made with pork. However, on this site you can also find two recipes for meatless pea soup, and a speciqal stock for Lent, also made from
Don’t watch the photos on that site, it looks yuk.
Instead, look here.
I never made it myself, so i cannot give you a recipe, but there is one on the site.
It’s a dish that i would dearly miss when i was living abroad and if i couldn’t find the ingredients.
It is yummy, especially in winter.

JilltheTooth's avatar

I’ll give it a try, it’s really pretty easy, and lower in fat than the usual. This doesn’t make a huge amount I was usually cooking for two, with leftovers for lunch but it’s great as a main course.
2 cups chicken stock
Peeled and cubed Yukon Gold potatoes (7 or 8 medium, I think)
4 or 5 cloves minced garlic
1 bag frozen chopped broccoli, quick-thawed in the microwave, then fairly well mushed in the food processor
Super sharp cheddar cheese, grated. (Not sure how much, maybe 1 cup? Need to adjust for personal taste.)
Skim or lower fat milk (again, add as much as you want, til the texture is right)

Cook the potatoes and garlic in the chicken stock til soft-ish and ready to mash. Take off the heat and mash with a masher wow, that sounds redundant they should be pretty goopy, not too thick
Put back on low heat and and add in smushy broccoli; add some milk to make it liquidy enough to handle the cheese. Add the cheddar slowly and stir all the time til it melts in, then add more milk til it’s the consistency you want.
OK, here’s a really important part, add 4 to 6 splops of Tabasco to really pop the flavor. Not so much as to make it spicy hot, just enough. (You have to constantly taste during this part)
Add salt if you want, I never do, but everybody’s different in that area.

I hope this works, I’ve never written it down before.

JilltheTooth's avatar

@Coloma : GQ to you, I can’t wait to try these!

Austinlad's avatar

I don’t make any soups but I sure love to eat them. I’m especially partial the ones Central Market and Whole Foods sell during the cold months. Shall we have a Fluther winter soup cook-off? I volunteer to be one of the judges.

marinelife's avatar

@Coloma I make a butternut squash (or pumpkin) soup that has a habanero pepper in it. I will try to reconstruct the recipe.

Coloma's avatar

Awesome everyone!

Mmm….sounds delicious! Havn’t made beans and hamhocks forever! I am making cornbread soon too, to go with my soup
Really…you use goose fat? Seriously? lol

I am going to save all of these so far! :-)

I forgot to mention that I don’t add the cabbage until the last 10–20 minutes of cook time in my sharing.

Coloma's avatar


Oh God Gouda! Better than almost anything. :-)
I’m a cheeseaholic!

More cheese, cheddar..OMG…my heart be still! Sounds yummy!


Butternut squash with habenero…sounds exotic! :-)
I want to re-create La Bou bakeries butternot squash soup, sooo good!

Adagio's avatar

Black Turtle Bean Soup
Not beautiful but certainly delicious.

11/2 cups black turtle beans (small dried black beans)
olive oil
2 onions, finely chopped
2 large cloves garlic, chopped
2 tsp cumin seed, ground
2 chorizo sausages, cut into .5 cm slices (texture like salami)
1 litre chicken stock (I used Campbellā€™s chicken stock)
500ml water

Soak beans overnight in cold water. Drain.

Heat oil in large heavy-based saucepan and cook the onions, garlic and cumin until soft. Add chorizo and cook 2 minutes until lightly browned.

Add beans, chicken stock and water and bring to a boil. Reduce heat and simmer gently for approximately 11/2–2 hours or until beans are tender. Season to taste with salt and freshly ground black pepper.

Cool slightly and puree half the soup, minus sausage pieces, in a blender. Return to the saucepan.

To serve, sprinkle with chopped fresh coriander or chives.

Coloma's avatar

Cream of Celery

3 cups veggie broth
1 cup lite cream
1 cup lowfat milk
Or…use 1% -2%milk for calorie cutting.

1 bunch chopped celery with leaves
½ cup finely minced onion
1 TBS butter
salt & black pepper to taste.

Simmer all ingredients until celery is soft

Awesome in a bread bowl!

Coloma's avatar


Sounds beautiful to me! I love beans of all kinds!

rooeytoo's avatar

Vietnamese Chicken Noodle Soup, it is the best stuff you ever ate!!!
4 cups chicken stock
4 cups water
big chicken (or just use a couple of breasts, that’s what I do)
2 tablespoons fish sauce
3 cm piece grated ginger
2 star anise
2 cinnamon sticks
1 tablespoon sugar
6 spring onions sliced
1 cup coriander chopped
packet of bean sprouts
packet rice noodle sticks
crispy fried shallots and sliced red chillies to garnish
lime wedges

Place stock, water, chicken, sauce, ginger, star anise, cinnamon, sugar and pepper in a large pot and simmer for an hour or more.

Removed the chicken and chop or shred with fork.

Strain stock, return to pot with chicken spring onions, half the coriander and sprouts.

Meanwhile cook noodles according to directions. Divide among serving bowls.

Spoon over soup. Garnish with shallots, chilli, remaining coriander and sprouts. Serve with lime wedges.

I love it!!! Pho.

Coloma's avatar


Sounds heavenly, I love asian soups.

Do you know how to make asian corn soup too?

rooeytoo's avatar

@Coloma – I have never made it, I think it is more Chinese than Vietnamese. I googled it on the Aussie google site and there were many hits so you could probably find a good one there!

Frenchfry's avatar

I make awesome POTATO SOUP.
Cut up 7 or 8 Russet potatoes.
Fill a big pan half way with whole milk
can of chicken stock
Chop up a small onion.
Chop up some celery.
add a bay leave. cracked pepper, and salt.
Cook for 20 minutes or till the potatoes are soft.
Take out the bay leave.
Then with some like a couple Tablespoon corn starch and little cold water mix together.
Add the thickener to the soup. Cook alittle more . Whalla your done.! You can buy some cut up ham too and add if you like or bacon bits would be good.

I just love potatoes.

rooeytoo's avatar

@Frenchfry – never would have guessed it, is that why your name is Frenchfry :-)

Frenchfry's avatar

@rooeytoo Yes.. Potatoes and me are best friends. LOL I should become a potato farmer in Idaho , I think.

Coloma's avatar


Mmmm…me too, I love potatos served in any form, mashed, baked, fried, soups, hash browns, potato salad, twice baked, skins,....omg….spud me! lol

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