Say the word autumn, and many of us immediately think of crisp cool days when we can enjoy a cup or bowl of hot soup! Autumn is the perfect season for soup, and not just because of the weather. During harvest time – August through October – there are countless vegetable varieties to choose from for the healthiest and tastiest soups!
Check out the recipe below for a healthy, hearty harvest soup.
Don’t have all these ingredients?
- Substitute other types of squash: acorn or kabocha
- Substitute pumpkin for squash
- Use parsnips instead of carrots (or half and half)
- Use regular potatoes instead of sweet potatoes
- Add pear instead of apple
- Go vegan and start with a vegetable stock
Don’ t have time to make soup? Check out these labour-saving tips:
- Most vegetables can be purchase already peeled and chopped
- Use frozen, e.g. frozen turnip or squash
- Purchase stock (cubes or already prepared)
- Make a big batch and freeze!
Turn your harvest soup into a special meal
- Top with toasted pumpkin or sunflower seeds
- Add a spoon of sour cream when serving
- Hollow out a small sourdough round loaf and use as an“edible”bowl
Check out the ingredients in this soup!
- Carrots: source of carotenes for healthy sight
- Sweet Potatoes: vitamin A, C and fibre that makes you feel full
- Pumpkin: Vitamin C, carotenes for healthy skin
- Squash: Folate for brain health
- Onions and garlic: phytochemicals to enhance the immune system
- Apples: anti-oxides to fight disease
- Stock: hydration and calms stomach problems
Prep Time: 10 minutes Cook Time: About 25-30 minutes
- 1 medium onion, chopped
- 2 cloves garlic, smashed
- 2 cups of butternut squash, cut in 1-inch cubes
- 2 cups carrots, coarsely chopped
- 2 cups sweet potato, cut in 1-inch cubes
- 1 apple, coarsely chopped (about 1 cup)
- 1 bay leaf
- 4 cups chicken stock, OR vegetable stock, OR water
- ½-1 tsp salt, plus more to taste
- Melt butter over medium heat. Add chopped onions and smashed garlic. Sauté until softened.
- Add the chopped carrots, squash, sweet potato, apple, and bay leaf.
- Pour in the chicken stock (or water or vegetable stock). Add the salt and pepper.
- Cover and increase the temperature to medium-high.
- Bring to a boil.
- Reduce temperature to low and simmer for about 20 minutes or until vegetables are tender.
- Remove from heat, remove the bay leaf and purée using an immersion blender.
- Add salt and pepper to taste.