Harvest Soup
Warm up your soul with this comforting and nutrient-packed Harvest Soup, a celebration of fall’s finest produce! This velvety blend of butternut squash, sweet potato, carrots, and parsnips infuses natural sweetness into every bite, balanced by aromatic herbs like thyme, sage, and a subtle hint of garlic. Simmered in savory vegetable broth and pureed to creamy perfection, this hearty soup is a wholesome, cozy meal that can be tailored with a swirl of heavy cream for added richness. Ready in just an hour, it's the ultimate one-pot recipe for busy weeknights or festive gatherings. Garnish with fresh chives or parsley for a pop of freshness, and serve it with crusty bread for a satisfying, gluten-free comfort food that celebrates the flavors of autumn. Perfect for batch cooking, this soup is as practical as it is delicious!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 medium carrots
- 2 medium parsnips
- 1 large sweet potato
- 2 stalks celery
- 1 medium yellow onion
- 3 cloves garlic cloves
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp (dried) or 2 sprigs (fresh) thyme
- 1 tsp (dried) or 3 leaves (fresh) sage
- 1 leaf bay leaf
- 1 tsp (adjust to taste) salt
- 0.5 tsp black pepper
- 0.5 cup heavy cream (optional)
- 2 tbsp (chopped, optional) chives or parsley (for garnish)
Instructions
Peel and dice the butternut squash, carrots, parsnips, and sweet potato into 1-inch cubes. Set aside.
Finely chop the celery, onion, and garlic cloves.
Heat the olive oil in a large soup pot over medium heat.
Add the onion and celery to the pot and sauté for 5-6 minutes, or until softened.
Stir in the garlic, thyme, and sage, and cook for an additional minute until fragrant.
Add the diced butternut squash, carrots, parsnips, and sweet potato to the pot. Stir well to coat the vegetables in the oil and herbs.
Pour in the vegetable broth and add the bay leaf. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the vegetables are tender.
Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender (be careful with hot liquids).
Season with salt and black pepper to taste.
If desired, stir in the heavy cream for extra richness and simmer for an additional 2-3 minutes.
Serve hot, garnished with chopped chives or parsley if desired.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 6580 mg | 286% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 76.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 7252 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
