6 Seasonal Soup Recipes for Chilly Weather

Temperatures are dropping across the South, and we are all dusting off our crockpots and deep cast iron dutch ovens in preparation for soup season. One of our many favorite things about the transition from summer to fall is the food. Households start to smell like apples, pumpkins, and spice blends, with something hot always on the stove. Delicious seasonal soups keep well for leftovers, feed a lot of people, and make for a simple, one-pot meal when you don’t want a big cleanup. We chose six soup recipes that combine autumnal flavors with seasonal veggies to make your chilly evenings cozy. 

Katie Dixon’s Butternut Squash Soup

Chef Katie Dixon of Birdhouse Café in Hattiesburg, Mississippi, shares her butternut squash soup recipe. Dixon has a passion for healthy eating, so this creamy soup hits all the marks, with a butternut squash base and a blend of onion, garlic, maple syrup, curry powder, cumin, and cinnamon. A cup of coconut milk completes the creamy texture and amplifies the rich yellow color. This mouthwatering soup will make any chilly night feel a bit cozier. 

One Pot Lemon Dilly Chicken Rice Soup

If you’re a one-pot kind of cooker, this is the soup recipe for you. Charleston chef Ali Ramee is giving your usual chicken noodle soup a major upgrade. Packed with zesty lemon flavor and fresh dill, grab your favorite pot and keep dishwashing to a bare minimum for dinner. The bright, robust presentation makes this warm soup the perfect large-gathering meal on a cold evening. 

Harissa, Carrot, and Butternut Squash Soup with Crispy Dukkha

Indulge in a bowl full of earthy flavors with this carrot and butternut squash soup. It is the perfect blend of fall flavors and a hint of spice to round out your meal. This creamy dish is packed with vitamins and drizzled with coconut milk, then topped with crispy dukkah, pepitas, and crushed pistachios for added crunch. The serving size for this recipe is about four to six people, so invite a few friends over or store away for leftovers.

Sweet Potato Peanut Soup

Nothing says seasonal quite like a sweet potato, and adding it into your soup takes cozy to the next level. Chef John Ondo combines sweet potatoes and peanuts, putting his own twist on a West African peanut stew.  The garnish is a beautiful plain yogurt thinned with whole milk, thyme leaves, and toasted pepitas that will impress all of your guests. You’ll need three medium sweet potatoes, a bit of time for cooking, and your favorite blanket to cuddle up under while you enjoy. 

Winter Squash Soup

If you’ve got dietary restrictions or a few guests who might, this soup checks all the boxes. It’s both gluten-free and dairy-free, and if you need it to be vegetarian, just omit the Chorizo. Tim Morton, Executive chef at Emeline and Ryder Hotel in Charleston, shares his seven-step recipe for a seasonal winter squash soup. When shopping, reach for an assortment of winter squash like spaghetti squash, butternut, and acorn. The mixture of orange juice, white wine, and vegetable stock is the perfect blend of fresh and warm. 

Apple Soup with Rosemary Peanuts and Hickory-Brown Butter

This apple soup is a smooth blend of apple cider, heavy cream, cameo apples, vanilla, and more seasonal elements to create a delicious dish. Topped with rosemary peanuts for crunch and a hickory-brown butter, you’ll want to add this soup to your rotation. Raleigh chef Scott Crawford of recommends letting this soup chill overnight and reheating the next day. Crawford says the soup gets better as it sits, so plan to make this one a day early. 

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