As soon as fall hits, this creamy fall harvest soup is the first recipe I reach for. It’s a combo of classic fall veggies like kabocha squash, red bell peppers, carrots, and of course copious, amounts of onion and garlic. Plus, there’s a nice umami note to this soup from the nutritional yeast, and a little kick of heat from the zesty Aleppo pepper.
Beyond flavor, the method behind this soup is super easy: roast the veggies together, blend the veggies with a few flavor agents and milk (for creamines), heat, and serve. Like could soup get any easier?
Sidenote, confirming that this soup is a rendition of Trader Joe’s fall harvest soup – but so much better! Ok, ‘enough said, let’s get into the recipe.
Fall Harvest Soup Ingredients
Here’s everything you’ll need to make this fall harvest soup recipe.
- Kabocha squash: Any type of squash will work well here, such as butternut, honeynut, etc., but kabocha squash is my favorite variety.
- Carrots
- Red bell peppers
- Sweet white onion
- Garlic bulb: Yes, you’ll need a whole garlic bulb!
- Cashew milk or any creamy milk: Again, any creamy milk will work well, but if you’re using a plant milk, I’d recommend using my homemade cashew milk.
- Lemon juice
- Nutritional yeast: I love Bragg’s nutritional yeast!
- Spices: Including Aleppo pepper, ground cumin, ground coriander, and dried oregano.
- Kosher salt
- Olive oil
- Butter or more olive oil: This gets stirred into the finished soup and adds a layer of richness and fatty flavor! If you’re using a vegan butter, I’d recommend Miyoko’s.
A Few Notes
Just a few tips from me to you to make this fall harvest vegetable soup perfectly!
- Roast the veggies until they get slightly charred for added flavor. Trust me, the soup has so much more flavor when you char the veggies slightly.
- Roast the garlic with the skin on. The garlic gets so sweet when it’s roasted with the skin on.
- Use half the water to blend the soup. My blender is pretty powerful (I have a Vitamix), but it can’t handle an enormous volume of soup. So I blend the veggies with 3 cups of the water, and add the remaining 1 cup of water later. That way I don’t have soup splattered on my kitchen cabinets!
- Store any leftovers in the fridge for up to 1 week. Quick tip, I like to pour leftover soup into an old sauce jar, it takes up less space in the fridge than a pot, and it’s airtight and sealed!
Can’t wait for you to make this soup – don’t forget to leave a rating and review! And if you have any questions, leave a comment below or send me a DM on Instagram.
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Creamy Fall Harvest Soup
- Prep Time: 10 minutes
- Additional Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
Description
This blender fall harvest soup is a combo of classic fall veggies like kabocha squash, red bell peppers, and carrots. Plus, there’s a nice umami note to this soup from the nutritional yeast, and a little kick of heat from the zesty Aleppo pepper.
Ingredients
- 1 medium kabocha squash or any squash of choice
- 2 large red bell peppers, sliced
- 2 large carrots, roughly chopped
- 1 medium sweet white onion, chopped into wedges
- 1 bulb of garlic, tops sliced off
- Olive oil and kosher salt for drizzling
- 3 cups water + 1 cup water*
- 1/2 cup cashew milk or any creamy milk
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp kosher salt, plus more as needed
- 2 tsp Aleppo pepper or 1 tsp cayenne pepper
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 2–3 tbsp butter or vegan butter (sub with olive oil)
- 1/4 cup finely chopped sage for garnish
Instructions
- Preheat the oven to 450°F and line a large sheet pan with parchment paper.
- Roast the veggies. Cut the kabocha squash into quarters and place face-side down on the sheet pan, along with the chopped peppers, carrots, onion, and garlic. Drizzle over a generous amount of olive oil and kosher salt, and rub the veggies. Roast in the oven for 30-35 minutes or until the peppers and onions are just beginning to char, and the squash and carrots are super soft. Keep in mind that the veggies have to be soft and almost mushy in texture, otherwise you’ll end up with a chunky soup (your blender won’t be able to blend hard bits of squash).
- Blend the roasting veggies with the remaining ingredients. Once the veggies and squash are done roasting, remove the seeds from the squash, and either peel off the skin or scoop out the flesh with a spoon – you’ll need a total of 2 cups of squash. Add the squash, along with the roasted peppers, onion, carrots, and garlic into a high-speed blender, along with 3 cups of water, milk, lemon juice, nutritional yeast, salt, and spices (don’t add the fresh sage). Blend on medium, slowly ramping the speed up to high – blend the soup together for a total of 3 minutes.
- Heat and adjust seasonings. Melt a nub of butter or olive oil in a large pot over medium heat, and then pour the blended soup along with the remaining 1 cup of water, and heat, stirring occasionally. Once heated, adjust the salt as needed and stir in the fresh chopped sage. Serve with toasted and buttered sourdough or a grilled cheese.
Notes
*My blender is pretty powerful, but it can’t handle an enormous volume of soup. So I blend the veggies with 3 cups of the water, and add the remaining 1 cup of water later. That way I don’t have soup splattered on my kitchen cabinets!
Will an immersion blender solve the issue?
Absolutely, both work great! Just a tip, I’d cut the veggies (peppers, onion, etc.) into smaller pieces so it’s easier on the immersion blender + it’ll be faster!
Amaaazing! This soup is perfect comfort food, with lots of warm textures and zing. Thank you! Make this soup!
So happy you liked it Candace! Thank you so much for sharing a review!!