This fall vegetable harvest soup is healthy, hearty, and delicious; the ultimate cold-weather comfort food to pair with warm crusty bread.
How to make fall harvest soup
This one-pot soup is so easy to make, and the perfect way to use up leftover vegetables.
Ingredients
The main ingredients for this recipe are:
Butternut squash Cucuzza squash Yellow baby potatoes Kale Celery Onion White kidney beans Crushed tomatoes Vegetable broth Garlic Herbs
Just because I used these specific ingredients doesn’t mean you have to. There are so many delicious options you can choose to include in yours, or remove from my list if you don’t like a particular ingredient. I added cucuzza squash to mine because a local farmer gave me five of these huge squashes recently so I’ve been adding them to everything. Here are ingredients that you could add to (or substitute) in your soup:
Smoked sausage Carrot Pumpkin Sweet potato Lentils Wild rice Parsnips
Instructions
The first step to making this hearty soup is to prepare all of the ingredients.
Make sure that the baby potatoes and squash are cubed into small bite-sized pieces. The smaller they are, the quicker the soup will cook (and the easier the soup will be to eat). If using fresh rosemary, you will need to very finely chop that too. Rosemary is hard, so you will want it to be as small as possible. You could also add an extra sprig of fresh rosemary (for more flavor) to the pot and then remove it before serving the soup.
This soup recipe uses just one large pot making clean-up so much easier. Print the full recipe below.
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