Autumn Harvest Soup

Fall is the perfect time to make soup! Those rainy, dark, chilly days call for a steaming hot bowl of soup to warm you up. This soup is full of delicious fall flavours – butternut squash, carrot, sweet potato, and apple. This recipe is so easy to make, once you get past all the peeling and chopping! It doesn’t make a huge pot, about four servings, but you can easily double the recipe if you’d like. It makes a wonderfully comforting meal at the end of a cold day!

Autumn Harvest Soup 1

Start by peeling all the fruit and vegetables. Leah has an excellent tutorial on peeling a butternut squash that can be found here. I have made this recipe using acorn squash, and while it turned out just as good, peeling acorn squash is kind of a pain. So I recommend using butternut squash because it is much easier to deal with. For the sweet potato, I used the white sweet potato, not the orange ones also called yams. However, you could totally use yams if that’s what you have on hand. The apple may seem strange to you, but don’t leave it out! It adds a nice sweetness to the soup. You can use any sweet apple variety you’d like.

Autumn Harvest Soup 2

Once you’ve peeled everything, chop the butternut squash, carrots, and sweet potatoes into about 1-inch chunks. The soup is pureed at the end, so the size/shape doesn’t really matter too much. Coarsely chop the onion and apple.

Autumn Harvest Soup 3

Smash the cloves of garlic using a knife. Since the soup is pureed, you don’t have to worry about mincing the garlic.

Autumn Harvest Soup 4

In a large pot over medium heat, melt the better. Add the onions and smashed garlic and sauté for 4-5 minutes until softened. Make sure to stir frequently to prevent burning.

Autumn Harvest Soup 5

Add the butternut squash, carrots, sweet potatoes, apples, and bay leaf. The seasonings are very simple in this recipe to really let the flavours of the vegetables and fruit to shine through.

Autumn Harvest Soup 6

Add the chicken broth and stir well. You can also use vegetable broth or water. When I was testing this recipe, I used water and the soup was still very filling and delicious. Add the salt and pepper. You may have to adjust the salt based on personal preference and how salty your broth is. I used no salt-added broth and 1 tsp salt was just right. Cover the pot and bring the soup to a boil. Reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.

Autumn Harvest Soup 7

When the vegetables are tender, remove the pot from heat and take out the bay leaf. Puree the soup until smooth using an immersion blender. If you don’t have an immersion blender, you can also puree this soup in a blender, but wait until the soup has cooled so it is safe to handle and puree it in manageable batches! Once pureed, add more salt or pepper if needed.

Autumn Harvest Soup 8


with freshly ground pepper.

- Jill

Autumn Harvest Soup 9

Autumn Harvest Soup

Prep Time: 10 minutes

Cook Time: About 25-30 minutes

Servings: 4


  • 1 medium onion, chopped
  • 2 cloves garlic, smashed
  • 2 cups of butternut squash, cut in 1-inch cubes
  • 2 cups carrots, coarsely chopped
  • 2 cups sweet potato, cut in 1-inch cubes
  • 1 apple, coarsely chopped (about 1 cup)
  • 1 bay leaf
  • 4 cups chicken stock, OR vegetable stock, OR water
  • ½-1 tsp salt, plus more to taste


  1. Melt butter over medium heat. Add chopped onions and smashed garlic. Sauté for 4-5 minutes until softened, stirring frequently.
  2. Add the chopped carrots, squash, sweet potato, apple, and bay leaf.
  3. Pour in the chicken stock (or water or vegetable stock). Add the salt and pepper.
  4. Cover and increase the temperature to medium-high. Bring to a boil.
  5. Reduce temperature to low to maintain a light simmer, and simmer for about 20 minutes or until vegetables are tender.
  6. Remove from heat, remove the bay leaf and puree using an immersion blender. If using a blender to puree the soup, let the soup cool enough to handle safely.
  7. Add more salt and pepper to taste.


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