As the leaves change color and the air turns crisp, it’s the perfect time to warm up with a comforting bowl of soup. Autumn harvest soups are not only delicious but also packed with the seasonal produce that makes this time of year so special. Here are three diverse examples of autumn harvest soup recipes that are sure to delight your taste buds and warm your soul.
This cozy soup is ideal for a chilly autumn evening. The sweetness of roasted butternut squash paired with tart apples creates a delightful harmony that brings warmth and comfort.
To make this soup, start by peeling and cubing a medium-sized butternut squash. Toss the cubes with olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for about 25-30 minutes until tender. In a large pot, sauté one chopped onion and two cloves of minced garlic until translucent. Add the roasted squash and one chopped apple (such as Granny Smith) to the pot, along with four cups of vegetable broth. Bring the mixture to a simmer and cook for about 20 minutes. Once done, blend the soup until smooth, adjusting the consistency with more broth if needed. Serve with a drizzle of cream or a sprinkle of pumpkin seeds on top.
Notes & Variations: You can add a pinch of nutmeg or cinnamon for extra warmth. For a creamier texture, stir in a bit of coconut milk before serving.
Perfect for a filling lunch or dinner, this hearty soup features earthy mushrooms and nutty barley, making it a satisfying and nutritious choice.
Begin by heating a tablespoon of olive oil in a large pot over medium heat. Add a cup of diced onions, two cloves of minced garlic, and a mix of chopped mushrooms (like cremini and shiitake) and sauté until the mushrooms are browned. Next, stir in half a cup of pearl barley and cook for a couple of minutes. Pour in six cups of vegetable broth, along with two cups of chopped kale and a teaspoon of dried thyme. Bring the soup to a boil, then reduce to a simmer and cook for about 30-40 minutes, or until the barley is tender. Season with salt and pepper to taste before serving.
Notes & Variations: Feel free to add other vegetables such as carrots or celery for added flavor. You can also substitute the barley with quinoa for a gluten-free option.
Celebrate the season with this nourishing pumpkin and lentil soup, combining the rich flavors of pumpkin with the protein-packed goodness of lentils.
To get started, heat a tablespoon of olive oil in a pot and add one chopped onion and two minced garlic cloves. Sauté until soft. Next, add four cups of diced pumpkin (fresh or canned) and one cup of red lentils, along with four cups of vegetable broth and a teaspoon each of cumin, coriander, and smoked paprika. Bring to a boil, then reduce to a simmer for about 25-30 minutes until the lentils and pumpkin are tender. Blend the soup until smooth, then taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of yogurt or a sprinkle of chopped cilantro.
Notes & Variations: For a spicy kick, add a pinch of cayenne pepper. You can also swap the pumpkin for sweet potatoes for a different flavor profile.
Enjoy these examples of autumn harvest soup recipes, and let the comforting flavors of fall fill your home!