Warming Soup and Stew Recipes, Perfect for Fall and Beyond
With cooler months approaching, we’re craving nourishing meals that come together with ease, satisfying hunger and the soul. Whether you’re in search of a dish that highlights seasonal ingredients or a time-honored classic that every home chef should have in their repertoire, this collection of recipes provided by Scouted culinary experts are sure to become longtime favorites. It’s time to grab your ladles!
Creamy Parsnip Soup with Hazelnut Relish
“Embrace the essence of autumn with each luxurious spoonful of our creamy parsnip soup,” Matthew Streeter, executive chef of Mason Dixon Bakery & Bistro in Huntsville, Alabama, says. “Rooted in the earthy sweetness of parsnips and enriched with a velvety blend of heavy cream and fragrant nutmeg, this soup is a testament to seasonal comfort. What sets it apart is the crowning jewel of roasted hazelnut and sage relish, lending a satisfying crunch and a warm, nutty aroma to every bite. It’s the epitome of fall’s finest flavors.”
Yields 3 quarts, about 9 servings
INGREDIENTS:
For the soup
- 3 parsnips, peeled and diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 2 cups milk (or dairy-free milk for a vegan version)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 sprig fresh thyme (optional)
For the hazelnut relish
- 2 cups roasted hazelnuts, roughly chopped
- 1/4 cup hazelnut or walnut oil
- 1 tablespoon maple syrup
- 1/4 cup roughly chopped sage
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS:
For the hazelnut relish
Preheat your oven to 350 degrees. Spread the hazelnuts on a baking sheet and roast them for 20-25 minutes, or until they become fragrant and the skins start to crack. Remove from the oven and place them on a clean kitchen towel. Fold the towel over the hazelnuts and rub them together to remove some of the skins. roughly chop the hazelnuts and set aside. Rough chop the sage and mix with the maple syrup, hazelnut. or walnut oil, salt, and black pepper.
For the soup
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add minced garlic and diced parsnips. Sauté for another 5-7 minutes, stirring occasionally, until parsnips start to soften. Pour in vegetable broth and cream, ensuring liquid covers the parsnips. If needed, add a little water to cover completely. Bring the mixture to a boil, then reduce the heat to a simmer. Cover pot and let it simmer for ] 20-25 minutes, or until parsnips are tender and easily pierced with a fork. Stir in the ground nutmeg, salt, and pepper. Using an immersion blender or a countertop blender, puree the soup until it’s smooth and creamy. Return the blended soup to the pot. Ladle the soup into bowls. Spoon hazelnuts relish generously on top of each bowl. Optionally, garnish with fresh thyme.
Recipe courtesy of Matthew Streeter of Mason Dixon Bakery & Bistro. Mason Dixon Bakery & Bistro appears in The Scout Guide Huntsville.
Seafood Okra Gumbo
“Some form of gumbo is always on the menu at our restaurants. This seafood version is very light because it doesn’t have a roux. It is thickened with okra and gumbo file. It’s packed with flavor and great for parties or tailgating,” Emeril Legasse, chef-proprietor of Emeril’s Coastal, in Miramar Beach, Florida, shares.
Yields 6 to 8 servings
INGREDIENTS:
- 1/4 cup vegetable oil
- 1 pound small okra, caps and tips removed, sliced 1/4-inch thick
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 14.5 ounce can petite diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chopped garlic
- 3 bay leaves
- 2 quarts fish stock
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Emeril’s Essence Creole Seasoning
- 1 pound medium shrimp, peeled and deveined
- 1 pound firm-fleshed fish, such as wild drum or grouper, diced
- 1 pound fresh lump crabmeat, picked over for shells and cartilage
- 1 pint shucked fresh oysters in their liquor
- File powder to taste
- 1/2 cup chopped green onions, green part only
- Dash of hot sauce
- 4 cups cooked long-grain white rice, warm
INSTRUCTIONS:
In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with half of the salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears. Add the onions, celery, peppers and tomatoes. Season with the remaining salt and cayenne. Continue cooking, stirring often for 18 to 20 minutes, or until the okra and other vegetables are soft. Stir in the garlic and bay leaves.
Add the fish stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Add the Worcestershire sauce. Season the shrimp and the fish with Emeril’s Essence Creole Seasoning. Add the seasoned seafood,crabmeat and oysters to the pan. Continue to simmer for 5 minutes. Stir in the green onions and hot sauce. Remove the bay leaves and serve the gumbo over the warm rice.
Recipe courtesy of Emeril Legasse of Emeril’s Coastal. Emeril’s Coastal appears in The Scout Guide 30A & Destin.
Butternut Squash Soup with Crispy Prosciutto & Sage
“This is my go-to appetizer for the fall. It’s easy to prep ahead of time and is always a crowd pleaser. Serve it in a mini shooter or shot glass for a unique way to start a dinner party,” Tracy Edmiston, owner of The Cooks Bookmark, in Tulsa, Oklahoma, says. “Don’t skip on the crispy prosciutto and sage either—it creates the perfect bite with the dollop of crème fraîche. Serve with a sliced baguette and a glass of French chardonnay.”
Yields 4 servings for a main course or 12 shooters for an appetizer
INGREDIENTS:
For the soup
- 4 cups butternut squash, peeled and chopped
- 2 cups carrots, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1 cup turnip, peeled and chopped
- 2 medium golden Yukon potatoes, chopped
- 1 small jalapeño
- 2 tablespoon extra virgin olive oil
- 4 sprigs fresh herbs like rosemary or thyme
- 1 1/2 – 2 cups vegetable stock
- 1 1/2 cups full fat coconut milk
- Salt and fresh ground pepper to taste
For the garnish
- 1/2 cup crème fraîche or sour cream
- 2 ounce prosciutto, cut into 2 inch triangles
- 4 tablespoon fresh sage leaves
- 1/2 cup avocado oil or vegetable oil
INSTRUCTIONS:
Preheat the oven to 400 degrees. Place a piece of parchment paper on a large sheet pan. Prep all the veggies and place on the sheet pan with the whole jalapeño and sprigs of fresh herbs. Drizzle olive oil over the vegetables and toss to coat. Sprinkle salt and fresh ground pepper evenly. Roast for 35 – 45 minutes or until soft to touch. While the vegetables are roasting, make the crispy prosciutto and sage. In a medium sized sauce pot, heat the avocado oil on medium heat. Make sure the pot is large enough for the oil to sit low and not splatter. The oil should never smoke; 165 degrees is the ideal temperature. Place the sage leaves in the oil and let crisp up for about 30 seconds, flipping halfway through. Make sure not to crowd the pan and complete in batches. Set aside on a paper towel and sprinkle with sea salt. Follow with the prosciutto for about 45 seconds. Flip half way through and set aside on a paper towel. Turn the heat off and let the oil cool before discarding. Remove the sheet pan from the oven and let it cool enough to touch. Discard all the sprigs of fresh herbs. Remove the jalapeño and place on a cutting board. Cut the stem off and remove seeds. In a high speed blender, pour 1 cup of the vegetable stock, half of the veggies, and the jalapeño and pulse until smooth. Add more vegetable stock if needed. Pour into a large pot to simmer. Repeat with the rest of the roasted vegetables and 1 cup vegetable stock. Add the coconut milk and let simmer until ready to serve, making sure to stir occasionally. Garnish with a teaspoon of crème fraîche, crispy prosciutto and sage.
Recipe courtesy of Tracy Edmiston of The Cooks Bookmark. The Cooks Bookmark appears in The Scout Guide Tulsa.
Pumpkin Stew
“This marvelous fall dinner is sure to impress your guests or your children. Also, a great way to use the last of the pumpkins this season,” Hillary Folkvord, creator of Lady H blog, in Bozeman, Montana, explains. “Our kids had so much fun helping me clean out the pumpkin and they were way too excited to eat it as well. The stew is cooked and served in the pumpkin shell. A true taste of autumn.”
Yields 4 servings
INGREDIENTS:
- 1 pound beef stew, cut into cubes
- Olive oil
- 4 carrots sliced
- 4 stalks celery, sliced
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 tablespoon arrowroot flour
- 1/4 teaspoon chili flakes
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 teaspoon fresh thyme leaves
- 1 1/2 cup beef bone broth
- Salt and pepper
- 1 Pumpkin (10-12 pounds)
INSTRUCTIONS:
Preheat the oven to 400 degrees. In a large skillet over medium heat, heat olive oil. Add in meat, cook until golden brown. About 2-3 minutes. In a large pot, add olive oil over medium heat. Add in garlic and onion. Sauté for 5 minutes. Add in carrots and celery. Cook for another 10 minutes. Add in meat, tomato paste, chili flakes, red wine, thyme, salt and pepper. Add in beef bone broth. Save 1/2 cup for the roux. Bring to a boil then reduce heat. In a small bowl whisk together 1/2 cup bone broth and arrowroot. This creates a thick roux. Add to pot and mix together.
To prepare pumpkin and clean out all the inside of the pumpkin guts. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top of the pumpkin. Brush the outside of the pumpkin with olive oil. Bake at 400 for 1 hour. Serve stew from the pumpkin, scooping out a little pumpkin with each serving. Top with parsley.
Recipe courtesy of Hillary Folkvord of Lady H, Modern Motherhood. Lady H appears in The Scout Guide Bozeman.
