Best 3 Autumn Harvest Soup Recipes

In the heart of autumn's bounty, let us gather around a steaming bowl of Autumn Harvest Soup, a symphony of flavors that celebrates the season's best. This hearty and wholesome soup is a delightful blend of roasted butternut squash, sweet potatoes, crisp apples, and aromatic spices, simmered in a velvety vegetable broth. With a tantalizing aroma that fills the air, this soup promises a culinary journey that will warm your soul.

Our recipe collection offers a diverse range of Autumn Harvest Soup variations, each with its unique twist on this classic. From the traditional to the innovative, you'll find a soup that suits your taste and dietary preferences. Whether you prefer a creamy indulgence or a lighter, broth-based option, we have you covered. Additionally, we explore delightful variations that incorporate ingredients like lentils, bacon, and even a touch of maple syrup, adding a layer of complexity and depth to this autumnal favorite. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that captures the essence of autumn's harvest.

Here are our top 3 tried and tested recipes!

AUTUMN HARVEST SOUP

Autumn Harvest Soup image

I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

Provided by Galley Wench

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups dry white beans, soaked
2 tablespoons olive oil
8 ounces smoked bacon, cut in half crosswise
2 garlic cloves, chopped
3/4 cup onion, diced
1/2 cup leek, diced
1 cup celery, 1/4-inch diced
2 apples, tart cooking, peeled and cubed
1/2 cup carrot, 1/4-inch diced
2 cups butternut squash, 1/4-inch diced
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh rosemary, chopped
5 cups vegetable stock
sea salt & white pepper

Steps:

Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.

AUTUMN HARVEST PUMPKIN SOUP

Autumn Harvest Pumpkin Soup image

Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.

Provided by Charlotte J

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon extra virgin olive oil
1/4 cup chopped sweet onion
1 cup canned solid-pack pumpkin
1 tomatoes, chopped and seeded
1 cup chicken broth
1 dash salt
fresh ground pepper
1/2 cup evaporated skim milk, warmed
1 dash nutmeg

Steps:

Heat the oil in-a small saucepan.
When moderately hot, add the onion and saute until tender.
Add the pumpkin, tomato, broth, salt, and pepper.
Cover and cook for 8 to 10 minutes, stirring frequently.
Carefully pour the hot mixture into a blender puree until smooth.
Gradually add the milk and blend well.
Return to heat to warm.
Sprinkle with nutmeg before serving.

AUTUMN HARVEST VEGETABLE SOUP

Autumn Harvest Vegetable Soup image

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

Provided by Amy H.

Categories Vegetable Soup

Time 2h15m

Number Of Ingredients 13

Ingredients

1 yellow squash
1 sweet potato
1 large onion
1 stalk(s) celery
2 clove garlic
2 carrots
1 white potato (optional)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp 1 tsp. thyme
2 Tbsp fresh chopped parsley
2 Tbsp olive oil
2+ c chicken stock (as needed)

Steps:

1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

Tips:

For a richer flavor, roast the vegetables before adding them to the soup.
Use a variety of root vegetables, such as carrots, parsnips, turnips, and rutabagas.
Add some chopped fresh herbs, such as thyme, rosemary, or sage, for extra flavor.
If you want a thicker soup, add a cornstarch or flour slurry.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs.

Conclusion:

This autumn harvest soup is a delicious and hearty way to enjoy the flavors of the season. It's easy to make and can be tailored to your own taste preferences. So gather up your ingredients and give it a try!