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a harvest soup with potatoes, butternut squash, cucuzza squash, and kale

Fall Harvest Soup

A delicious, healthy, and hearty fall harvest soup is the ultimate comfort food.

Course Soup
Keyword autumn soup, fall soupll, harvest soup, vegetable soup
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Tonya Staab

Ingredients

  • 1 tbs olive oil
  • 1 medium yellow onion finely chopped
  • 2 large garlic cloves finely chopped
  • 2 cups butternut squash cubed
  • 1.5 cups yellow baby potatoes cubed
  • 1 cup celery sliced
  • 8 cups vegetable broth
  • 1.5 cups cucuzza squash cubed
  • 28 oz can crushed tomatoes
  • 2 tbs fresh rosemary finely chopped
  • 2 tbs fresh thyme leaves
  • 15.5 oz can white kidney beans
  • 2 cups kale roughly chopped

Instructions

  1. Prepare all of your ingredients.

  2. Heat the olive oil in the large pot of medium-high heat.

  3. Add the onion and garlic and saute until the the onion is translucent.

  4. Add the butternut squash, celery, and potatoes, and continue cooking (while stirring occasionally) for about 5 minutes.

  5. Pour in the vegetable broth. Turn the heat up to high.

  6. Add the cucuzza squash, herbs, and crushed tomatoes. Stir and bring to a slow boil.

  7. Reduce the heat to simmer and add the kidney beans. Cook for 20 minutes.

  8. Add the kale, stir, and cook for a further 5 minutes. Serve immediately.