40+ Hearty Lodge Dutch Oven Soup Recipes to Warm Your Soul

When it comes to creating hearty, comforting soups, there’s no better tool than a Lodge Dutch oven.

Known for its ability to evenly distribute heat and retain moisture, this versatile kitchen essential can transform simple ingredients into flavorful, rich soups.

Whether you’re preparing a classic chicken noodle, a velvety butternut squash, or a robust lentil and spinach, the Lodge Dutch oven ensures every soup comes out perfectly.

In this article, we’ve curated a collection of 40+ Lodge Dutch oven soup recipes that will not only fill your kitchen with amazing aromas but also provide warmth and comfort to your entire family.

Whether you’re looking for vegetarian options, meat lovers’ favorites, or something for a chilly evening, there’s a recipe here for everyone!

40+ Hearty Lodge Dutch Oven Soup Recipes to Warm Your Soul

There’s something truly magical about soups made in a Lodge Dutch oven—the slow simmer, the melding of flavors, and the tender textures that make every bite irresistible.

From savory vegetable soups to creamy, rich broths, these 40+ Lodge Dutch oven soup recipes are sure to become your go-to meals for every season.

Each recipe brings a unique twist to the classic soups we know and love, while highlighting the reliability and quality of your Lodge Dutch oven.

So, gather your ingredients, pull out your Dutch oven, and start cooking these soul-warming soups today.

Your family will thank you, and your taste buds will be forever grateful!

Rustic Beef and Barley Stew

This Rustic Beef and Barley Stew is the perfect hearty soup for a cold day. Cooked in a Lodge Dutch oven, this stew combines tender beef chunks, earthy barley, and a medley of root vegetables for a rich and satisfying meal. The Dutch oven’s even heat distribution ensures the flavors meld beautifully, creating a dish that’s both comforting and nutritious.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Brown the beef cubes on all sides, then remove and set aside.
2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add the browned beef back into the pot, along with the barley, beef broth, diced tomatoes, bay leaves, and thyme. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beef and barley are tender.
6. Season with salt and pepper to taste. Remove bay leaves before serving.
7. Ladle the stew into bowls and garnish with fresh parsley.

The Rustic Beef and Barley Stew is a heartwarming meal that’s perfect for family dinners or meal prepping for the week. The Lodge Dutch oven makes cooking this stew a breeze, locking in flavors and ensuring tender results every time. Serve with crusty bread for a truly satisfying experience.

Smoky Lentil and Sausage Soup

A smoky twist on a classic comfort dish, this Smoky Lentil and Sausage Soup is a crowd-pleaser. Using a Lodge Dutch oven ensures the lentils cook to perfection and the smoky flavors from the sausage and spices infuse the entire pot. Packed with protein and fiber, this soup is as nutritious as it is delicious.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup green or brown lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 bay leaf
• 2 cups chopped kale or spinach
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Add the sausage slices and cook until browned. Remove and set aside.
2. Add onion to the pot and sauté until translucent. Stir in garlic, smoked paprika, and cumin, cooking for 1 minute.
3. Pour in the broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
4. Add the lentils and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, or until the lentils are tender.
5. Stir in the browned sausage and chopped kale. Cook for another 5 minutes until the greens wilt.
6. Season with salt and pepper to taste, and remove the bay leaf before serving.

This Smoky Lentil and Sausage Soup delivers robust flavors in every bite. The Lodge Dutch oven helps achieve the perfect balance of smokiness and spice while keeping the lentils tender and flavorful. Enjoy this soup as a standalone meal or pair it with cornbread for a hearty treat.

Creamy Chicken and Wild Rice Soup

Creamy, comforting, and bursting with flavor, this Creamy Chicken and Wild Rice Soup is a cozy favorite for chilly evenings. The Lodge Dutch oven is the ideal tool for creating this dish, evenly cooking the chicken and wild rice while blending the creaminess of the broth into every spoonful.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb chicken breasts, diced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 1 cup heavy cream or half-and-half
• 2 tsp dried parsley
• 1 tsp thyme
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Melt butter in your Lodge Dutch oven over medium heat. Add onion, carrots, and celery, sautéing until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add the chicken pieces, cooking until lightly browned on all sides.
4. Stir in wild rice, chicken broth, parsley, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the rice is tender.
5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
6. Ladle the soup into bowls and garnish with fresh thyme or parsley.

The Creamy Chicken and Wild Rice Soup is a rich and satisfying option for a family dinner or an elegant lunch. The Lodge Dutch oven ensures an even, consistent cook, allowing the rice to absorb the flavors while maintaining a creamy texture. Pair it with a side salad or crusty bread for a meal that feels like a warm hug.

Classic Tomato Basil Soup

There’s nothing quite like a warm bowl of Classic Tomato Basil Soup to comfort the soul, and using a Lodge Dutch oven makes it even better. The even heat retention ensures the tomatoes break down beautifully, creating a rich, velvety base. Paired with fresh basil, this soup is both vibrant and full of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 cup heavy cream or coconut milk
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes, vegetable broth, oregano, and sugar. Stir to combine. Bring to a simmer and cook for 25–30 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
5. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
6. Serve hot, garnished with extra basil if desired.

This Classic Tomato Basil Soup is perfect on its own or paired with a grilled cheese sandwich for a nostalgic meal. The Lodge Dutch oven ensures even cooking, bringing out the depth of the tomatoes and herbs while keeping the texture creamy. Enjoy the bright, fresh flavors in every bite!

Hearty White Bean and Kale Soup

Packed with fiber and nutrients, this Hearty White Bean and Kale Soup is a filling and healthy option for any meal. The combination of white beans, hearty kale, and savory broth is perfectly suited for a Lodge Dutch oven, which helps create a rich, deeply flavorful base.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 cans (15 oz) white beans, drained and rinsed
• 6 cups vegetable or chicken broth
• 4 cups kale, chopped
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in the Lodge Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, carrots, and celery, cooking until the vegetables begin to soften, about 3-4 minutes.
3. Add the white beans, broth, kale, thyme, and red pepper flakes (if using). Bring the soup to a simmer and cook for 25–30 minutes, or until the vegetables are tender and the kale has wilted.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and serve with a wedge of lemon for a burst of brightness.

This Hearty White Bean and Kale Soup is a nourishing, hearty dish that feels both comforting and healthy. The Lodge Dutch oven helps develop deep flavors and ensures the beans are tender while keeping the broth rich and full-bodied. Serve with a side of crusty bread to soak up every last drop.

Beef and Vegetable Minestrone Soup

Filled with a variety of vegetables, beans, and tender beef, this Beef and Vegetable Minestrone Soup offers a nutritious meal that’s both hearty and satisfying. The Lodge Dutch oven brings all the ingredients together, allowing for a perfect simmer that enhances the natural flavors and creates a deliciously rich broth.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 6 cups beef broth
• 1 cup pasta (small shells or elbow macaroni)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add the ground beef, breaking it apart as it cooks. Once browned, remove any excess fat and add the chopped onion. Sauté until the onion is translucent.
2. Stir in the garlic, carrots, celery, and zucchini. Cook for 5–7 minutes until the vegetables start to soften.
3. Add the kidney beans, diced tomatoes, beef broth, pasta, basil, and oregano. Bring to a boil, then reduce the heat to low.
4. Simmer for 25–30 minutes, stirring occasionally, until the pasta is tender and the vegetables are fully cooked.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Beef and Vegetable Minestrone Soup is a complete meal in a bowl, with rich flavors from the beef, vegetables, and herbs. Cooking in the Lodge Dutch oven helps the ingredients meld together perfectly, creating a savory and satisfying soup. Enjoy it with a side of garlic bread or a simple green salad for a wholesome meal.

Spicy Chicken Tortilla Soup

A vibrant, flavorful soup with a hint of spice, this Spicy Chicken Tortilla Soup is perfect for those who love a bit of heat. Using a Lodge Dutch oven to slow simmer the ingredients allows the chicken, tomatoes, and spices to meld beautifully, creating a rich and hearty broth. Topped with crispy tortilla strips, this soup is both comforting and exciting.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, boneless and skinless
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 6 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/2 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• 1 cup tortilla chips, crushed (for garnish)
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add the chicken breast and cook until browned on both sides. Remove and shred the chicken using two forks.
2. Add the onion to the pot and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
3. Pour in the diced tomatoes, green chilies, chicken broth, chili powder, cumin, smoked paprika, and cayenne (if using). Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low. Add the shredded chicken and corn. Simmer for 20–25 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, and chopped cilantro.

The Spicy Chicken Tortilla Soup is packed with bold flavors and the perfect amount of heat. The Lodge Dutch oven ensures that the chicken remains tender and the broth rich and flavorful. This soup is ideal for cozy dinners and is sure to satisfy your cravings for a hearty, spicy meal. Serve with additional tortilla chips for extra crunch!

Creamy Potato Leek Soup

This Creamy Potato Leek Soup is a luxurious and comforting dish that combines the earthiness of potatoes and leeks with a rich, creamy broth. The Lodge Dutch oven is perfect for slow-cooking this soup, allowing the leeks to soften and the flavors to meld. Ideal for a light lunch or dinner, this soup will quickly become a staple in your kitchen.

Ingredients:

• 2 tbsp butter
• 2 leeks, cleaned and chopped
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme or chives for garnish

Instructions:

1. Melt butter in the Lodge Dutch oven over medium heat. Add the chopped leeks and sauté until softened and slightly golden, about 8 minutes.
2. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or chives.

The Creamy Potato Leek Soup is the definition of comfort food. The combination of tender potatoes and delicate leeks in a rich, creamy broth is perfect for colder months. The Lodge Dutch oven ensures even cooking and helps develop a silky texture, making this soup a delightful and satisfying dish. Pair with a slice of crusty bread for a complete meal.

Vegetarian Butternut Squash and Apple Soup

This Vegetarian Butternut Squash and Apple Soup is a wonderfully light yet flavorful option that balances the sweetness of butternut squash and apples with savory spices. The Lodge Dutch oven is an excellent tool for roasting the squash and simmering the soup, ensuring a smooth and velvety texture. Perfect for a fall dinner, this soup is both comforting and healthy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 apples, peeled and chopped (preferably a tart variety)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream (optional for creaminess)
• Fresh parsley or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25–30 minutes, or until tender and lightly browned.
2. In the Lodge Dutch oven, sauté the chopped onion over medium heat for about 5 minutes, until softened.
3. Add the garlic and apples to the pot, cooking for another 3 minutes.
4. Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Stir to combine and bring to a simmer. Cook for 15–20 minutes, allowing the flavors to blend.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk or heavy cream, if desired, and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley or sage.

This Vegetarian Butternut Squash and Apple Soup is a perfect balance of sweetness and savory goodness. The Lodge Dutch oven ensures even roasting and simmering, which brings out the depth of flavors in the squash and apples. This soup is not only healthy and vibrant but also luxurious, making it ideal for cozy gatherings or a special dinner. Pair with a light salad or bread for a complete, satisfying meal.

Beef and Barley Soup

This hearty Beef and Barley Soup is perfect for a cold evening, offering a combination of tender beef, nutty barley, and a rich, flavorful broth. The Lodge Dutch oven excels in simmering the ingredients together slowly, allowing the beef to become tender while the barley absorbs all the flavors, resulting in a deliciously comforting meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat, cut into cubes
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup barley
• 6 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5–7 minutes.
2. Remove the beef and set aside. Add the chopped onion, carrots, and celery to the Dutch oven, sautéing until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Return the beef to the pot, then add the barley, beef broth, thyme, and bay leaf. Bring to a boil.
5. Once boiling, reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beef is tender and the barley is fully cooked.
6. Remove the bay leaf, then season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley.

This Beef and Barley Soup is a filling, nutritious, and satisfying meal that benefits from the even heat of the Lodge Dutch oven. The beef becomes wonderfully tender, while the barley adds a delightful texture to the rich broth. Perfect for a chilly evening, this soup is guaranteed to become a favorite in your recipe collection.

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a delicious twist on the classic tomato soup, enhanced by the sweetness of roasted red peppers. The smokiness of the peppers pairs perfectly with the tomatoes, creating a deep, flavorful base. The Lodge Dutch oven is ideal for roasting and simmering the ingredients, making it easier to blend the flavors into a creamy, savory soup.

Ingredients:

• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sugar
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet, skin side up, and drizzle with olive oil. Roast in the oven for 20–25 minutes, or until the skins are charred.
2. Remove the peppers from the oven, cover with a kitchen towel, and let them steam for 10 minutes. Peel the skins off and chop the peppers.
3. In your Lodge Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute, then add the roasted red peppers, crushed tomatoes, vegetable broth, smoked paprika, cumin, and sugar. Bring to a simmer and cook for 15–20 minutes to allow the flavors to meld.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or parsley.

This Roasted Red Pepper and Tomato Soup offers a vibrant twist on the traditional recipe, with the smokiness of the peppers enhancing the richness of the tomatoes. The Lodge Dutch oven ensures even roasting and simmering, making it easy to create a silky, flavorful soup. This soup is perfect for a cozy night in or paired with a grilled cheese for the ultimate comfort meal.

Chicken and Sweet Potato Soup

This Chicken and Sweet Potato Soup combines lean chicken, hearty sweet potatoes, and savory spices to create a wholesome, filling meal. The Lodge Dutch oven allows for an even cooking process, helping to tenderize the chicken and perfectly cook the sweet potatoes to create a comforting, rich soup.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, boneless and skinless
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the sweet potatoes, ginger, turmeric, and cinnamon. Stir to combine.
4. Pour in the chicken broth and return the chicken to the pot. Bring to a boil.
5. Once boiling, reduce the heat to low and simmer for 25–30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
6. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
7. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This Chicken and Sweet Potato Soup is a perfect balance of savory and slightly sweet, thanks to the combination of tender chicken and earthy sweet potatoes. The Lodge Dutch oven makes this soup easy to prepare, ensuring everything cooks evenly and the flavors come together perfectly. It’s a nourishing meal ideal for a cozy night or a light lunch.

Classic Chicken Noodle Soup

A classic comfort food, Chicken Noodle Soup is perfect for any day that calls for a bit of warmth and nurturing. This version features tender chicken, vegetables, and perfectly cooked egg noodles in a flavorful broth, all simmered to perfection in the Lodge Dutch oven. The Dutch oven helps retain moisture and evenly distribute heat, resulting in a rich, savory broth that highlights the wholesome flavors of the ingredients.

Ingredients:

• 1 tbsp olive oil
• 1 lb bone-in, skinless chicken breasts or thighs
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. Add the chopped onion, carrots, and celery to the Dutch oven, sautéing until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the chicken broth, then add the thyme and bay leaf. Return the chicken to the pot, and bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 25 minutes, or until the chicken is cooked through.
6. Remove the chicken, shred it using two forks, and return it to the pot.
7. Add the egg noodles and cook for 8-10 minutes, or until tender.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.

This Classic Chicken Noodle Soup is a timeless favorite, made even more comforting by the even heat and simmering capabilities of the Lodge Dutch oven. The chicken is tender, the vegetables are perfectly cooked, and the noodles soak up all the rich flavors of the broth. Whether you’re feeling under the weather or simply want a satisfying meal, this soup is sure to hit the spot.

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is a seasonal favorite, blending the earthy sweetness of roasted butternut squash with the tartness of apples. Simmered to perfection in the Lodge Dutch oven, the flavors meld beautifully, creating a silky smooth soup with a touch of warmth from ginger and cinnamon. Perfect for fall or winter, this soup is both comforting and nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In your Lodge Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the garlic, ginger, and cinnamon, and cook for another minute.
4. Add the roasted butternut squash and apples to the Dutch oven, then pour in the vegetable broth. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
6. Stir in the heavy cream, if desired, and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme.

This Butternut Squash and Apple Soup is a perfect balance of sweet and savory flavors, made even more comforting with the use of the Lodge Dutch oven. Roasting the squash and apples brings out their natural sweetness, while the spices add warmth and depth. Whether served as a starter or a main course, this soup is an ideal dish for chilly evenings.

Lentil and Spinach Soup

Packed with protein and fiber, this Lentil and Spinach Soup is both nourishing and flavorful. The earthiness of the lentils pairs beautifully with the greens and the savory broth. The Lodge Dutch oven excels at simmering the lentils, ensuring they cook to a tender perfection while absorbing all the wonderful flavors. This soup is perfect for a cozy meal or as a light lunch.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in your Lodge Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the rinsed lentils, vegetable broth, cumin, turmeric, and smoked paprika. Bring to a boil.
4. Reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for an additional 5 minutes, or until wilted.
6. Season the soup with salt and pepper to taste.
7. Serve hot with a squeeze of lemon juice on top.

This Lentil and Spinach Soup is a hearty and nutritious meal, perfect for a light dinner or a satisfying lunch. The combination of lentils and spinach offers a healthy dose of protein and vitamins, while the spices add depth to the broth. The Lodge Dutch oven makes it easy to create a flavorful soup with minimal effort, making it a great go-to recipe for any busy weeknight.

Note: More recipes are coming soon!