Description
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.
This soup freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
