Soup Season Recipes | Minnesota Monthly

Photo Terry Brennan, food styling Lara Miklasevics

During soup season, you need plenty of ideas to try whipping up different pots of steaming deliciousness to keep you and your family and friends comforted and well fed. If you are a fan of pumpkin, you will like squash, which is in the same gourd family. And since they are in season now, stores have a wide selection of winter squash. In these recipes by Twin Cities chef and cookbook author Robin Asbell, which appeared in Real Food, squash is pureed for a creamy soup, and in another, it adds tender chunks to a hearty chicken stew. You’ll also see how peanut butter can lend a flavorful protein punch to a vegetarian soup and make a batch of crowd-pleasing Italian chicken and orzo pasta soup. Plus, check out the easy drop biscuits to serve alongside your homemade soup.

Creamy Squash Soup with Sherry, Thyme, and Spiced Pumpkin Seeds

Makes 4 Servings

The sweet, nutty flavors in squash are accentuated by the addition of dry sherry, which lends a savory depth to the creamy soup. The crunchy pumpkin seed topping adds a spicy flavor boost and texture to the smooth soup.

2 cups squash puree from 2 pounds butternut squash
2 tablespoons butter
1 large onion, chopped
1 tablespoon fresh thyme
2 tablespoons flour
1½ cups whole milk
6 tablespoons dry sherry
¹/₈ teaspoon cayenne
1 teaspoon salt

For the Pumpkin Seed Garnish
1 teaspoon canola oil
1 cup shelled pumpkin seeds
2 tablespoons light brown sugar
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon salt

1. Preheat the oven to 400°F. Cut squash in half, scoop out the seeds and place, cut side down, on an oiled sheet pan. Bake for 40 minutes to 1 hour, until the squash is tender when pierced with a paring knife. Transfer the pan to a cooling rack and use a spatula to turn the hot halves over, which will help them cool faster.
2. When cool enough to handle, scoop out the flesh and place in a food processor bowl. Puree until smooth, then measure 2 cups for this recipe. If there is a little extra, refrigerate and save for another use.
3. In a large pot, melt the butter over medium-high heat, then add the onion and thyme. Stir until the onion starts to sizzle, then reduce the heat to low and cook, stirring occasionally, for about 10 minutes. Sprinkle the flour over the onion mixture and stir to mix well, then cook for 3 to 4 minutes, stirring, to cook the flour. Take the pot off the heat and whisk in about ½ cup of the milk. When it is incorporated, whisk in the rest of the milk and then the sherry. Return to medium heat and whisk occasionally until the mixture thickens slightly and starts to bubble around the edges. Whisk in the squash puree, cayenne and salt and stir until heated through. Serve with pumpkin seed garnish.
4. For the pumpkin seed garnish: Heat the oil for 1 minute in a medium non-stick skillet. Add the pumpkin seeds and toss in the pan over high heat until the seeds are popping and browning, about 3 minutes. Remove from heat, add the brown sugar and toss constantly until seeds are coated with melted sugar (careful—it can burn easily). Quickly mix in the spices and salt, then spread on a plate to cool. Cool completely and store in an airtight container until ready to use. It can be made up to 1 week ahead.

Photo Terry Brennan, food styling Lara Miklasevics

Thai Red Curry Squash and Chicken Stew

Makes 4 Servings

Sweet, meaty kabocha squash and chicken thighs go well together in this creamy, spicy Thai dish. A simple simmer sauce allows you to cook everything at once, streamlining the cooking process and saving time. Serve with black rice for a stunning, whole-grain presentation, or substitute brown or sushi rice.

1 cup black rice
1 (15-ounce) can coconut milk
1 cup chicken stock
¼ cup fish sauce
1 stalk lemongrass, split lengthwise
3 small shallots, minced
1 large lime, pared
2 cloves garlic, chopped
1 tablespoon ginger root, slivered
4 teaspoons red curry paste
3 cups peeled and cubed kabocha squash, uncooked
1 pound chicken thighs, cut in bite sized pieces
2 tablespoons fresh lime juice
½ cup cilantro, coarsely chopped

1. Cook the rice: Put 1½ cups water in a medium pot and place over high heat, and when boiling, add the rice. Reduce the heat to low, cover tightly, and cook for about 25 minutes, or until the rice is tender. If necessary, drain the rice in a fine mesh strainer. Put back in the pan, cover, and keep warm.
2. In a large sauté pan, pour the coconut milk, chicken stock and fish sauce and place over medium heat. Add the lemongrass, shallots, lime zest, garlic, ginger, and red curry paste and mix well. Bring to a boil. Add the squash and chicken and reduce heat to a simmer and cover the pan, adjusting the heat so it’s not boiling. Cook until the squash is tender when pierced with a paring knife and a piece of chicken cut in half has no pink left, about 10 minutes. Add lime juice and simmer just until thick. Serve the curry over cooked black rice, topped with cilantro.

Photo Terry Brennan, food styling Lara Miklasevics

African Peanut Soup with Kale

Makes 4 Servings (6 cups)

Peanuts, which are also known as “groundnuts,” are made into a creamy soup or stew in West Africa, and it’s a meatless meal that has all the satisfaction of a meaty one. Peanut butter isn’t just for sandwiches—it makes a rich, hearty soup when blended with vegetable stock and spices. Simmered with a colorful array of vegetables and chickpeas, this soup delivers the flavor you love, in a bowl. This is delicious with cooked millet or rice, too.

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, thinly sliced
2 cloves garlic, minced
½ cup smooth, unsweetened peanut butter
2 cups vegetable stock
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
1 (15-ounce) can petite diced tomatoes and juice
1 (15-ounce) can garbanzo beans, drained
2 cups kale, chopped
½ teaspoon salt
Hot sauce, to taste

1. In a large pot, heat the olive oil. Add the onion and carrot, and sauté over medium heat until soft and golden, about 5 minutes. Add the garlic and cook for a few minutes more, stirring.
2. In a medium bowl, whisk the peanut butter and a little of the vegetable stock to make a completely smooth paste. Blend the rest of the vegetable stock into the mixture.
3. Add the paprika, cumin and cayenne to the onion mixture, and cook, stirring, until fragrant, about 1 minute. Add the peanut butter mixture, the tomatoes, beans, kale, and salt. Bring the mixture to a boil and reduce to a low simmer. Cover and cook for about 10 minutes, and season to taste with salt and hot sauce, if desired.

Photo Terry Brennan, food styling Lara Miklasevics

Creamy Chicken and Orzo Soup

Makes 6 to 8 servings (12 cups)

The Italian flavors in this soup are crowd-pleasers—the combination of tender chicken, orzo, and vegetables in a creamy soup is irresistible. This makes a big batch of soup, and if you have leftovers, the pasta will absorb some of the liquids, so just stir in a little stock to make it soup again, then reheat.

12 ounces chicken breast, cooked, shredded (see Cook’s Note)
2 tablespoons butter1 large onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
1 medium zucchini, sliced
2 cloves garlic, chopped
¼ cup all-purpose flour
6 cups chicken stock
1 (15-ounce) can petite diced tomatoes, with juices
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 cup orzo or riso pasta
1 cup half-and-half
2 cups fresh spinach
Parmesan cheese, for serving

1. To cook the chicken, heat the oven to 400°F. Place the breasts on an oiled sheet pan and bake for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part reads 160°F. Cool and chill until time to use.
2. Shred the chicken and reserve. Put on a 2-quart pot of salted water to cook the orzo.
3. In a large pot, melt butter over medium heat. Add onion, carrot, celery, zucchini, and garlic. Sauté for 5 minutes to soften the vegetables.
4. Sprinkle the flour over the vegetables and stir until the flour is all moistened and the vegetables are coated. Stir in about 1 cup of stock, stirring well, then stir in the remaining stock, tomatoes, thyme, basil, salt, and pepper. Bring to a boil over medium-high heat, then reduce to simmer for 10 minutes.
5. Cook the orzo according to package directions, about 9 minutes, and drain.
6. When the vegetables are tender, add the half-and-half and chopped spinach, and stir until the spinach is wilted and bright green. Add the orzo and chicken, and stir frequently until heated through. Serve with Parmesan grated over each bowl.

Cook’s Note: For the chicken, 12 ounces boneless makes about 1½ cups shredded. If you would like to use rotisserie chicken, measure out just this amount for the soup; a whole bird usually yields about 4 cups, so save the remainder for another use.

Scallion Drop Biscuits

Makes 10

A fast way to have warm bread with your soup is to make drop biscuits. These tender, buttery gems are easy—no rolling and cutting—simply scoop the dough right on to the baking sheet. They are flecked with green bits of scallion for a mild onion flavor that goes well with soup.

1 cup unbleached flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) chilled unsalted butter
½ cup chopped scallions
¾ cup buttermilk
1 large egg

1. Line a baking sheet with parchment paper, and heat oven to 400°F.
2. In a large bowl, mix flours, baking powder, baking soda and salt. Shred cold butter into the flour and toss to coat. Stir in scallions.
3. In a cup, whisk the buttermilk and egg until mixed.
4. Stir the buttermilk mixture into the flour mixture, just until all the flour is incorporated. Use a slightly rounded ¼ cup measure or ice cream scoop to scoop the batter and drop onto the prepared pan. Bake for 15 minutes, until golden.
5. Cool slightly on a rack and serve warm.

Nutrition information (per serving)

• Creamy Squash Soup: Calories 300 (115 From Fat); Fat 13g (Sat. 6g); Chol 24mg; Sodium 982mg; Carb 39g; Fiber 8g; Protein 8g
• Thai Red Curry Squash & Chicken Stew: Calories 559 (221 From Fat); Fat 26g (Sat. 18g); Chol 109mg; Sodium 1745mg; Carb 56g; Fiber 6g; Protein 33g
• African Peanut Soup with Kale: Calories: 370, Fat: 22g (Sat: 3.5g), Cholesterol: 0mg, Sodium: 1070mg, Carb: 34g, Fiber: 10g, Sugar: 11g, Protein: 15g
• Creamy Chicken and Orzo Soup: Calories: 330, Fat: 14g (Sat: 5g), Cholesterol: 35mg, Sodium: 990mg, Carb: 39g, Fiber: 3g, Sugar: 7g, Protein: 14g
• Scallion Drop Biscuits (Per biscuit): Calories: 140, Fat: 6g (Sat: 3g), Cholesterol: 30 mg, Sodium: 280mg, Carb: 21g, Fiber: 2g, Sugar: 1g, Protein: 4g 

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