20 Fall & Winter Soups and Stews
Jump To Recipe
When the temperature drops, few foods are as welcome as a bowl of comforting soups and stews. Whether it’s a hearty beef stew or a light chicken tortilla, fall and winter soups are always a good call. Here are some of our favorite wood-fired bowls, perfect for slurping on a cold fall or winter night, and all made right on your Traeger Pellet Grill.
How To Make Fall & Winter Soups On The Pellet Grill
When cooking soups and stews on the pellet grill, you’ve got a game plan that’ll elevate your flavors to the next level. Start by chopping your veggies and meats ahead of time, and if you're craving that extra smoky kick, throw the bigger pieces —like onions, tomatoes, garlic, or even your choice of meat—directly on the grill grates to soak up some wood-fired goodness.
Once you’ve got those perfectly smoked ingredients, transfer them into a cast iron Dutch oven (because anything else will melt under that heat). Let everything simmer low and slow on the Traeger for a stew or soup that’s packed with bold, smoky flavor.
Pro Tip: Because soup takes on so much flavor, make sure to pick the right type of wood-pellet to complement and elevate the flavor.
What’s the Difference Between Stew vs Soup?
The difference between soup and stew comes down to thickness and heartiness. Soup's got a higher liquid ratio, making it lighter and perfect for slurping. Stew, though, is the real deal—thicker, meatier, and built to fill you up. With chunkier cuts of meat and veggies, a stew’s designed to simmer low and slow, letting those bold flavors really come together. It’s a full meal in a bowl, while soup is more of a warm-up. If you're looking for something that'll stick to your ribs, stew is your go-to.
Lasagna Soup
If you like lasagna, you will love lasagna soup, which takes much less time to make yet packs all the same comforting flavors. Whether you use sweet or spicy sausage is up to you.
Pozole Rojo
This smoked pozole rojo delivers bold, rich flavors with tender chunks of pork and hominy simmered in a smoky red chile broth. It’s a hearty, fire-kissed bowl that'll satisfy your craving for something big and flavorful.
Check out more Mexican-style recipes to find the perfect sides for this soup.
Smoked Cream of Mushroom Soup
Woody mushrooms pair perfectly with wood-fired flavor in a silky soup that's elegant enough to serve for a special occasion. Give some extra mushrooms some wood-fired flavor and reserve them to garnish the smoked cream of mushroom soup and impart even more welcome smoky flavor.
Additionally, make sure to read our ultimate guide to smoking so you can learn how to elevate every dish with wood-fired flavor.
Smoky Ham and Bean Soup
Pork neck, which you can get at the butcher counter, gives this ham and bean soup deep flavor and the meat from it becomes meltingly tender as the soup simmers on the Traeger.
Chicken Tortilla Soup
For a lighter soup option, there’s nothing better than soothing chicken tortilla soup. Make sure to spatchcock the chicken and grill skin-side-up directly on the grill grates for extra wood-fired flavor.
Old-Fashioned Beef Stew
A good, beef stew is another great meal for a cold winter or fall day. Pro tip: If the broth needs thickening, stir in 2-3 tablespoons of mashed potato flakes.
Roasted Broccoli Cheese Soup
Roast some broccoli on your Traeger before adding it to a thick, cheesy soup for a wood-fired, flavor-packed twist on a favorite comfort food. Make sure to pair this roasted broccoli cheese soup with pull-apart dinner rolls for dipping.
Smoked New England Clam Chowder
The secret to our New England clam chowder is an hour-long smoke infusion of pure, 100% hardwood. One taste and you will see why its reviews call it a winner.
If you’d like to put some extra smoke in your soup, consider smoking the oyster crackers. Toss the crackers in melted butter or oil, add some additional seasoning of your choice, and smoke the crackers on a low setting for 20-30 minutes in a single layer on a baking sheet.
Smoked Asparagus Soup
Another deliciously wood-fired soup is smoked asparagus soup. The secret is smoking the asparagus for 20-30 minutes directly on the grill, before adding them to your other ingredients and blending until smooth.
Learn about how to best smoke vegetables by reading our article.
Smoked Pumpkin Soup
Nothing says fall like seasonal smoked pumpkin soup. Warming spices like cinnamon and nutmeg flavor this bold-colored soup made from real pumpkin.
Smoked Chickpea Coconut Curry
While some people might not consider curry a soup, this smoked chickpea coconut curry is too delicious not to add. With a stew-like consistency, this vegan curry brims with so much fragrant flavor, you won’t even miss the meat.
Mini Meatball Minestrone
In this take on the Italian classic, tender, bite-sized meatballs get simmered in a flavorful broth along with cannellini beans and spinach. While you could use pre-made meatballs for this mini meatball minestrone, we encourage homemaking them with dark meat turkey or pork.
Traeger Leftover Turkey Soup
While a good leftover turkey sandwich is always delicious, leftover turkey soup is perfect for cozying up by the fire after the holidays. This soup brings wood-fired flavor to the table, using your Thanksgiving bird to create a rich and hearty meal. With smoked turkey, vegetables, and savory broth, it’s the perfect way to enjoy those holiday leftovers with a wood-fired twist.
Make sure to find out which Thanksgiving sides to pair with this soup so you can use up all your holiday leftovers.
Roasted Butternut Squash Soup
One of the best fall soup recipes to make is a delicious roasted butternut squash soup. Roasting squash seasoned with Trager Veggie Rub right on the Traeger imparts a subtle smoky flavor perfect for this pureed soup. A bit of bacon helps, too.
Chicken, Andouille & Roasted Potato Gumbo
This chicken and andouille gumbo brings bold, smoky flavors to a classic southern dish, simmering rich ingredients like sausage, veggies, and spices over a wood-fired grill. It’s a hearty, flavor-packed meal with a kick of spice and deep, savory goodness straight from the Traeger.
Classic Chicken and Dumplings
Nothing says comfort like classic chicken and dumplings. While this soup includes a recipe for delicious homemade dumplings, a good DIY hack is getting Pillsbury homestyle biscuits, cutting them into bite-sized pieces, and coating them in flower before combining them with the broth.
Smoked Baked Potato Soup
Take everything you love about a steaming baked potato and all its toppings, turn it into delicious smoked baked potato soup, and you have this delicious bowl of goodness.
Braised Rabbit Stew
Give traditional stew a wild twist with tender roasted rabbit. This braised rabbit stew combines a rich broth with fall-off-the-bone meat that’ll make for a winning dinner every time.
Roasted Butternut Squash Soup
by Traeger Kitchen
7 Reviews
Prep Time
20 Min
Cook Time
1 Hr
Serves
4
Pellets
Cherry
This simple soup has just 4 ingredients, but it's full of flavor that will keep you toasty on a cold winter night. Roasting it into a butternut soup is quick, easy and makes a sweet, nutty, and creamy meal with a kick.
Ingredients
main
| 2 Pound | whole butternut squash, halved lengthwise, seeds removed |
| As Needed | Olive oil |
| Traeger Veggie Rub | |
| 1 Tablespoon | unsalted butter |
| 1/2 | medium apple, peeled, diced |
| 1/2 Small | yellow onion, diced |
| 4 | fresh sage leaves |
| 1 1/2 Cup | low-sodium vegetable broth, or chicken broth |
| 1 Cup | water |
| 1 Teaspoon | kosher salt |
| 1/4 Teaspoon | freshly ground black pepper |
| 1/3 Cup | heavy cream |
| 1/4 Teaspoon | nutmeg |
| 1/2 Cup | toasted pumpkin seeds, for serving |
| 1/4 Cup | bacon, cooked, crumbled, for serving |
| 2 Tablespoon | Sour cream, for serving |
1
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
2
Place the squash cut-side up on a work surface. Drizzle oil over the cut-side of each half, and season with the Traeger Veggie Rub.
3
Place the squash cut-side-up, directly on the grill grates. Close the lid and cook until the squash is soft and the flesh is scoopable, 45-50 minutes.
4
In a large saucepan or Dutch oven over medium heat, melt the tablespoon of butter. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, 7 minutes. Remove the pan from the heat and set aside.
5
Remove the squash from the grill and set aside until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions, discarding the skins.
6
Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer with the lid on the pot, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, 15 minutes.
7
Remove the pan from the heat, remove and discard all of the sage leaves, and stir in the cream and nutmeg, if desired. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender and purée until smooth.
8
Taste, and season with salt, and pepper, as needed. Serve garnished with the pumpkin seeds, bacon, and sour cream, as desired. Enjoy!