10+ Harvest Soup Recipes to Warm Your Soul

Harvest soup recipes are perfect for cozy meals as the seasons change. You can create delicious and healthy soups that highlight the best flavors of fall and winter produce. These recipes often include vegetables like squash, carrots, and kale, making them nutritious options for any table.

Making harvest soups is not only simple, but also a great way to warm up on chilly days. With a variety of ingredients and flavors, you can easily tailor these recipes to suit your taste preferences.

Grab your favorite seasonal veggies and get ready to enjoy comforting bowls of goodness.

1) Butternut Squash and Pumpkin Soup

This creamy soup is a comforting choice for chilly days. You’ll enjoy the blend of sweet butternut squash and pumpkin. Plus, it’s easy to make!

Start by roasting your butternut squash until it’s tender. You can also use canned pumpkin puree for convenience.

Combine them with spices for great flavor.

Once the squash is ready, blend it with chicken stock and a splash of cream. This will create a silky texture that is simply delicious.

Serve it hot, and don’t forget to add a sprinkle of nutmeg on top for an extra touch.

Ingredients

• 3 cups butternut squash, cubed
• 3/4 cup pumpkin puree
• 1 onion, diced
• 3 cups chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• Ground nutmeg for garnish

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the butternut squash for 25-30 minutes until soft.
3. In a pot, sauté the onion until translucent.
4. Add the roasted squash, pumpkin puree, and chicken stock.
5. Simmer for 10 minutes.
6. Blend the soup until smooth.
7. Stir in the cream and season with salt, pepper, and nutmeg.

2) Creamy Kabocha Squash Delight

Enjoy a warm bowl of creamy kabocha squash soup. This delightful recipe highlights the sweet, rich flavor of kabocha squash. It’s perfect for cool evenings.

To start, you will roast the squash until tender. Then, sauté garlic and onion to add depth. Mixing these with coconut milk creates a silky texture.

You can add spices like nutmeg or ginger for extra warmth. Blend everything until smooth for a comforting finish.

Ingredients

• 1 medium kabocha squash
• 2 cloves garlic
• 1 small onion
• 1 cup coconut milk
• 1 teaspoon nutmeg
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the kabocha squash in half and remove the seeds.
3. Place it cut-side down on a baking sheet and roast for 25-30 minutes.
4. Sauté garlic and onion in a pot until soft.
5. Scoop the roasted squash into the pot.
6. Add coconut milk and spices. Blend until smooth.
7. Heat through and serve warm. Enjoy!

3) Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup warms you up on chilly days. It features hearty wild rice, fresh vegetables, and a creamy broth. The flavors blend to create a comforting dish perfect for fall.

To make this soup, you’ll need ingredients like baby bella mushrooms, sweet potatoes, and vegetable stock. These ingredients add both flavor and nutrients.

The creamy texture makes it feel like a hug in a bowl. You can enjoy this soup with some warm bread for a complete meal.

Ingredients

• 6 cups vegetable stock
• 1 cup wild rice, uncooked
• 8 ounces baby bella mushrooms, sliced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 5 garlic cloves, minced
• 1 cup heavy cream
• Salt and pepper to taste

Cooking Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the mushrooms, carrots, celery, and sweet potato. Cook for about 5 minutes.
3. Stir in garlic and cook for another minute.
4. Add the vegetable stock and wild rice. Bring to a boil.
5. Lower the heat and simmer for about 45 minutes, until the rice is tender.
6. Stir in the heavy cream and season with salt and pepper.
7. Serve hot and enjoy!

4) Hearty Kale and Squash Soup

This soup is perfect for a cozy meal. The combination of kale and butternut squash gives it a rich flavor and smooth texture. It’s nutritious and filling, making it great for lunch or dinner.

To make this soup, you’ll want to gather fresh ingredients. The sweetness of the squash pairs well with the slight bitterness of the kale. This balance creates a delicious dish.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until soft.
3. Stir in the butternut squash and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Add the kale and simmer for 15 minutes, or until everything is tender.
6. Season with salt and pepper. Enjoy!

5) Chickpea and Roasted Tomato Soup

Chickpea and roasted tomato soup is a warm and satisfying meal. It’s perfect for any day when you need a cozy dish. The combination of roasted tomatoes and chickpeas adds depth and richness to the flavor.

To make this soup, you simply need to roast fresh tomatoes until they are tender. This brings out their natural sweetness. Mixing in chickpeas enhances the protein and makes it filling.

You can add herbs like basil or parsley for freshness. A splash of olive oil will give it a lovely finish. Serve this soup with crusty bread for a delightful meal.

Ingredients

• 4 cups roasted tomatoes
• 2 cups canned chickpeas, drained
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the tomatoes for 20-25 minutes until soft.
3. In a pot, heat olive oil over medium heat.
4. Add garlic and sauté until fragrant.
5. Stir in roasted tomatoes and chickpeas.
6. Pour in the vegetable broth and simmer for 10 minutes.
7. Blend until smooth or leave it chunky as desired.
8. Season with salt and pepper.
9. Garnish with fresh basil before serving.

6) Zucchini and Tomato Harvest Soup

This Zucchini and Tomato Harvest Soup is a fresh and tasty way to enjoy summer vegetables. It combines ripe tomatoes and tender zucchini for a light and satisfying dish.

Start by sautéing some onions and garlic in olive oil. Then, add chopped zucchini and tomatoes. You can use fresh or canned tomatoes depending on what you have.

Pour in vegetable broth and let everything simmer together. Season with salt, pepper, and a few herbs like basil or thyme for extra flavor.

This soup is perfect for a warm day or as a comforting meal. You can also freeze leftovers for later!

Ingredients

• 2 medium zucchinis, chopped
• 2 cups of diced tomatoes (fresh or canned)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil or thyme

Cooking Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onions and garlic, cooking until soft.
3. Stir in zucchini and tomatoes, cooking for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let it simmer for 15-20 minutes.
6. Season with salt, pepper, and herbs before serving.

7) Sweet Red Pepper and Carrot Soup

This Sweet Red Pepper and Carrot Soup is a delightful choice for a cozy meal. It combines the natural sweetness of carrots with the vibrant flavor of roasted red peppers.

You will enjoy its creamy texture and rich color. It’s perfect for chilly days or to impress guests at a gathering. You can easily make it vegan by using vegetable broth.

Ingredients

• 2 large carrots, peeled and chopped
• 2 red bell peppers, roasted and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onions and garlic; sauté until soft.
3. Stir in the carrots and broth; bring to a boil.
4. Cook until carrots are tender, about 15 minutes.
5. Add the roasted red peppers.
6. Blend the soup until smooth.
7. Season with salt and pepper before serving.

8) Seasonal Potato and Kale Soup

This Seasonal Potato and Kale Soup is perfect for chilly days. It combines hearty potatoes and nutritious kale in a warm, comforting broth. You can add sausage for extra flavor, making it a filling meal.

Using fresh ingredients will enhance the taste. A touch of garlic and lemon brightens the flavors beautifully. This soup is not only delicious, but also easy to prepare.

Ingredients

• 4 medium potatoes, diced
• 1 bunch of kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Juice of 1 lemon
• Optional: 1 cup cooked sausage

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until soft.
3. Add diced potatoes and broth. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in kale and sausage (if using). Cook for 5 more minutes.
6. Add lemon juice before serving. Enjoy!

9) Creamy Cashew Milk Vegetable Soup

This creamy cashew milk vegetable soup is a perfect warm dish for chilly days. You can create a delicious, nourishing meal with simple ingredients.

Start by blending roasted cashews with vegetable broth to make the creamy base. Add your favorite vegetables, like carrots and bell peppers, to enhance the flavor and texture.

Season with herbs like thyme and a touch of garlic for an extra kick. You can enjoy this soup alone or serve it with crusty bread.

Ingredients

• 1 cup salted roasted cashews
• 4 cups vegetable broth
• 2 cups chopped vegetables (carrots, bell peppers, etc.)
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Blend cashews with broth until smooth.
2. In a pot, sauté garlic and vegetables until tender.
3. Add the blended cashew mixture.
4. Stir in thyme, salt, and pepper.
5. Heat gently and serve warm.

10) Spiced Butternut and Acorn Squash Soup

This Spiced Butternut and Acorn Squash Soup is perfect for chilly days. You will enjoy the warmth and comfort it brings. The flavors of nutmeg, cinnamon, and allspice will create a cozy atmosphere in your kitchen.

Start by roasting butternut and acorn squash until they are tender. Then, blend them with onions and garlic for a creamy texture. Adding spices will enhance the natural sweetness of the squashes.

You can serve this soup hot with a sprinkle of pumpkin seeds on top. It pairs well with crusty bread, making it a satisfying meal.

Ingredients

• 3 pounds butternut squash, halved and seeded
• 2 pounds acorn squash, halved and seeded
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• Salt and pepper to taste
• 4 cups vegetable broth

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Roast the butternut and acorn squash for about 30 minutes, until tender.

3. In a pot, melt butter over medium heat.

4. Add onions and garlic, and cook until they are soft.

5. Scoop the squash from the skins and add it to the pot.

6. Pour in the vegetable broth and spices.

7. Use an immersion blender to blend until smooth.

8. Heat through and adjust seasoning. Serve warm.