I like this recipe because it’s simple, nourishing, and full of autumn flavor. I enjoy how the vegetables simmer together into a rich base and how blending everything creates a silky texture that feels indulgent while still being wholesome. It’s easy to make, naturally satisfying, and great for leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 tbsp olive oil ▢1 onion, diced ▢2 carrots, chopped ▢2 celery stalks, chopped ▢3 garlic cloves, minced ▢1 butternut squash, peeled and cubed ▢4 cups vegetable broth ▢1 tsp dried thyme ▢1 tsp ground cumin ▢Salt and pepper to taste ▢1 cup coconut milk ▢Fresh parsley for garnish
Directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion, carrots, and celery, cooking them until they soften and become fragrant. I stir in the garlic and let it cook briefly until aromatic.
Next, I add the cubed butternut squash, vegetable broth, thyme, cumin, salt, and pepper. I bring everything to a boil, then reduce the heat and let the soup simmer until the squash is tender.
Once the vegetables are fully cooked, I blend the soup until smooth using an immersion blender. I stir in the coconut milk and let the soup simmer a few more minutes until everything is well combined and creamy. Before serving, I garnish with fresh parsley.
Servings and Timing
I get about 4 servings from this soup. Prep takes around 10 minutes, cooking takes about 30 minutes, and the total time comes to roughly 40 minutes.
Variations
I sometimes add a pinch of smoked paprika for a deeper flavor. When I want extra brightness, I stir in a splash of lemon juice just before serving. I also like adding roasted chickpeas or crusty bread on the side for more texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I make this soup ahead of time?
I often make it a day ahead because the flavors deepen as it sits.
Do I need an immersion blender?
I use a regular blender in batches if I don’t have an immersion blender.
Can I leave the soup chunky?
I sometimes blend only half the soup when I want more texture.
Is this soup very thick?
I find it creamy but balanced, and I add more broth if I want it thinner.
Can I substitute another squash?
I use pumpkin or acorn squash when butternut isn’t available.
Does coconut milk make it taste sweet?
I find it mild and creamy, not overly sweet.
Can I add protein?
I add lentils or white beans when I want it more filling.
What spices work well here?
I like cumin and thyme, but nutmeg or cinnamon also work nicely.
How do I prevent scorching?
I stir occasionally and keep the heat moderate during simmering.
What should I serve with this soup?
I like pairing it with crusty bread or a simple side salad.
Conclusion
I enjoy making this Creamy 40-Minute Autumn Harvest Soup because it’s comforting, flavorful, and easy to prepare. With its smooth texture and seasonal ingredients, it’s a recipe I come back to whenever I want a cozy, satisfying meal that fits perfectly into a busy weeknight.
A warm, creamy Autumn Harvest Soup made with seasonal vegetables, fragrant spices, and coconut milk for a cozy, comforting weeknight meal that feels indulgent yet wholesome.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 medium butternut squash, peeled and cubed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon ground cumin
Salt, to taste
Black pepper, to taste
1 cup coconut milk
Fresh parsley, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and cook for 5–7 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add butternut squash, vegetable broth, thyme, cumin, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.
Blend the soup until smooth using an immersion blender or blender.
Stir in coconut milk and simmer for 2–3 minutes until creamy.
Taste and adjust seasoning as needed.
Serve warm, garnished with fresh parsley.
Notes
Blend only half the soup if you prefer a chunkier texture.
Add extra broth to thin the soup if needed.
A splash of lemon juice adds brightness before serving.
