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Top 10 Winter Soups

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When the mercury drops, few foods are as welcome as a bowl of hot soup. Whether a hearty lasgana soup made with sausage or a lighter vegetarian pureed pumpkin soup flavored with spice and smoke, soup always satisfies. 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.

Lasgana 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.


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. Smoke a few extra mushrooms and reserve them to garnish the soup and impart even more welcome smoky flavor.


Smoky Ham and Bean Soup

Pork neck, which you can get at the butcher counter, gives this soup deep flavor and the meat from it becomes meltingly tedner as the soup simmers on the Traeger.


Roasted Broccoli Cheese Soup

Roast some broccoli on your Traeger before before adding it to a thick, cheesy soup for a wood-fired, flavor-packed twist on a favorite comfort food.


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.


Smoked Pumpkin Soup

Warming spices like cinnamon and nutmeg flavor this bold colored soup made from real pumpkin.


Smoked Chickpea Coconut Curry

Half soup, half stew, but wholly delicious, 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.


Roasted Butternut Squash Soup

Roasting sqaush seasoned with Trager Veggie Rub right on the Traeger imparts subtle smoky flavor perfect for this pureed soup. A bit of bacon helps, too.


Smoked Baked Potato Soup

Take everything you love about a steaming baked potato and all its toppings, turn it into a soup, and you have this delicious bowl of goodness.

Roasted Butternut Squash Soup

by Traeger Kitchen

Prep Time

20 Min

Cook Time

1 Hr





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.

2 Poundwhole butternut squash, halved lengthwise, seeds removed
As NeededOlive oil
Traeger Veggie Rub
1 Tablespoonunsalted butter
1/2 medium apple, peeled, diced
1/2 Smallyellow onion, diced
4 fresh sage leaves
1 1/2 Cuplow-sodium vegetable broth, or chicken broth
1 Cupwater
1 Teaspoonkosher salt
1/4 Teaspoonfreshly ground black pepper
1/3 Cupheavy cream
1/4 Teaspoonnutmeg
1/2 Cuptoasted pumpkin seeds, for serving
1/4 Cupbacon, cooked, crumbled, for serving
2 TablespoonSour 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!