Chef Vocci’s Cold Weather Soups

January is National Soup Month! With winter finally upon us, take a seat in Alexandra’s American Fusion and warm yourself up with one of Chef Vocci’s choices for cold weather soups!

1- Butternut Squash Soup

butternut squash soup


  • 5 lbs Butternut Squash, peeled and diced, seeds removed
  • 2 Qt Chicken Stock
  • 2 Qt Heavy Cream
  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Ground Sage
  • 1 Tsp Ground Allspice
  • 1 Tsp Cayenne Pepper
  • Salt and Pepper to Taste


Add Butternut Squash, chicken stock, heavy cream and spices to a stock pot and bring to a boil. Reduce to a simmer and continue to cook for 20-25 minutes until butternut squash is soft. Puree with a stick blender and season to taste.

2- Lentil and Kale Soup


  • 1lbs Diced Bacon
  • 2 lbs Diced Onion
  • 1lbs Diced Celery
  • 1lbs Diced Carrots
  • 2lbs Dried Lentils, soaked for 1 hour.
  • 1lbs Bunch Kale, chopped, ribs removed
  • 3lbs Quarts Chicken Stock
  • ¼ Cup Dried Thyme
  • ¼ Ground Black Pepper


Cook diced bacon over medium heat for 8 – 10 minutes until the fat has rendered. Next, add onion, carrot, celery, thyme and black pepper. Sauté 5-8 minutes until fragrant, then add lentils and chicken stock.

Bring to a boil, then reduce to a simmer and continue to cook until lentils have softened for 30-40 minutes. Remove half the soup, puree with a stick blender and add back to remaining half. Add salt and pepper to taste and serve with a splash of red wine vinegar and extra virgin olive oil.

Note: To make it vegetarian, omit bacon and substitute vegetable stock for chicken stock.

3- Maryland Crab Soup

crab soup


  • 2 lbs Diced Onion
  • 1 lb Diced Celery
  • 1 lb Diced Carrots
  • 2 Qt Water
  • 2 Large Cans V-8 Juice
  • 2 Large Can Diced Tomatoes
  • ¼ Cup Tomato paste
  • 4 Cups Peas
  • 4 Cups Cut Green Beans
  • 4 Cups Corn
  • ¼ C Old Bay
  • ¼ C Worcestershire
  • ¼ Cup Dried Thyme
  • 2 Bay Leaves
  • 1 lb Crab Meat


Sauté celery, carrots and onion for 5 minutes until fragrant. Add V-8 Juice, diced tomatoes, tomato paste, water, Worcestershire, Old Bay, thyme and bay leaves and bring to a boil.

Skim the surface and reduce to a simmer.

Simmer for 10 minutes and add peas, corn, and green beans. Simmer for another 20 minutes and adjust seasonings to your liking, add crab meat and serve.


No matter which soup you choose, you can’t go wrong with Chef Vocci’s cold weather soup options! Visit the restaurant to try his delicious creations – Cream of Crab & Maryland Crab are available every day, as well as a soup of the day rotation!

To stay up-to-date on Alexandra’s American Fusion, follow us on Facebook and Twitter!


Leave a Reply

Your email address will not be published. Required fields are marked *