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Hearty Fall Harvest Soup Recipe

Fall Harvest Soup

Welcome to the Fall Recipes Archives, where we celebrate the warm and comforting dishes that define the autumn season! As the leaves turn golden and the air becomes crisp, there’s nothing quite like a hearty bowl of soup to warm your soul. Today, we are diving into a delightful recipe for Fall Harvest Soup, a nourishing medley of seasonal ingredients that embodies the essence of fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Fall Harvest Soup
  • 2 tbsp olive oil For sautéing the vegetables and adding healthy fats.
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 medium butternut squash peeled and cubed
  • 4 cups vegetable broth The liquid base for the soup.
  • 1 tsp dried thyme A fragrant herb that complements the squash.
  • 1 tsp ground cinnamon Adds warmth and a hint of sweetness.
  • 1 cup kale chopped
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 2 tbsp apple cider vinegar To add a hint of acidity that brightens the flavors.
  • to taste salt and pepper Essential seasonings to enhance the flavors.

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board
  • Measuring spoons
  • Measuring Cups
  • Can Opener
  • Bowl

Method
 

  1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for about 3-5 minutes until the onion becomes translucent and fragrant.
  2. Step 2: Add diced carrots and celery to the pot, cooking for an additional 5 minutes until softened.
  3. Step 3: Incorporate the cubed butternut squash and vegetable broth. Stir to combine and bring to a boil.
  4. Step 4: Season with dried thyme, ground cinnamon, salt, and pepper. Reduce heat to low and cover, simmering for about 20 minutes or until the squash is tender.
  5. Step 5: Stir in chopped kale and drained cannellini beans, cooking for an additional 5 minutes.
  6. Step 6: Remove from heat and stir in apple cider vinegar, adjusting seasoning as needed. Serve hot.

Notes

This soup freezes well—store in airtight containers for up to three months.