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Autumn Harvest Soup

This Autumn Harvest Soup is the epitome of cozy! Loaded with seasonal squash and other veggies, it’s lusciously creamy and is the perfect dish to pair with grilled cheese croutons! 

Course Main Course, Soup
Cuisine American
Keyword autumn harvest soup, easy soup recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Author Haylie

Ingredients

  •  1 medium gala apple, diced into bite size pieces 
  • 3 medium carrots, diced into bite size pieces 
  • 1 large butternut squash - about 6-8 cups worth, diced and peeled into bite size pieces 
  • 1 medium yellow onion, diced 
  • 3 cloves garlic, minced 
  • 4 cups chicken stock 
  • 2 tbsp salted butter 
  • 1/2 cup pure pumpkin puree 
  • 1/2 tsp smoked paprika 
  • 1/4 tsp cinnamon
  • Salt and pepper to taste 
  • Fresh Herbs (sage, rosemary or parsley works!) + extra pepper to garnish 

Grilled Cheese Croutons (makes one grilled cheese, diced into small cubes)

  • 2 pieces Italian bread 
  • 2 tbsp salted butter 
  • 1/2 cup freshly grated sharp cheddar cheese  

Instructions

  1. Begin by preparing all of your ingredients. Peel the butternut squash and then dice it into bite size pieces - you should have about 6-8 cups worth of butternut squash. 

  2. Dice the 1 yellow onion, the gala apple and the 3 medium carrots in bite size pieces about the same size. Mince the 3 cloves of garlic as well.

  3. Add the 2 tbsp salted butter to a large pot. Let it melt and then add in the 1 yellow onion followed by the 3 carrots and 1 gala apple. Let that cook for 3-4 minutes. Then, add in the 3 cloves minced garlic and let it cook for 1 minute or so. 

  4. Add in the 6-8 cups of butternut squash and 4 cups chicken broth. Let it come to a boil and then reduce to simmer - let simmer for about 30 minutes or so. Add in ½ cup of pumpkin puree and use an immersion blender or heat safe blender to blend it up. 

  5. Add the ¼ tsp cinnamon, ½ tsp smoked paprika, a hefty pinch of salt and crack of pepper and mix in. Taste and adjust seasoning if needed. Keep warm on the stove on low as you make the grilled cheese. 

Grilled Cheese Croutons

  1. To make the grilled cheese croutons, warm up a non-stick pan on medium heat. Butter the outsides of the 2 slices of Italian bread with the 2 tbsp of salted butter. 

  2. Add 1 slice of the buttered bread, buttered side down in the pan.

  3. Add the ½ cup freshly grated sharp cheddar cheese onto the open side of the bread and then place the 2nd slice of bread, butter side UP on top of the cheese. 

  4. Let cook on one side for 2-3 minutes, until the cheese begins to melt or the bottom is golden brown. Flip and let cook for another 2 minutes or so. 

  5. Remove once done and then slice into 1 inch cubes. 

  6. Garnish the soup with the croutons, fresh herbs and an extra black pepper. Enjoy!