Harvest Vegetable Soup with Butternut Squash is a cozy, nutrient-rich bowl filled with the best flavors of the autumn season. It blends soft, sweet butternut squash with a colorful assortment of hearty vegetables like carrots, potatoes, beans, and leafy greens.

This soup is warm and rustic—like a comforting countryside meal that nourishes your body and soul. Unlike puréed squash soups, this recipe keeps its ingredients chunky, giving it a homemade, wholesome vibe.

Why I Love This Recipe

• It’s loaded with nutrition from a rainbow of vegetables
• One big pot serves the whole family with ease
• Perfect for meal prepping—flavors get even better over time
• Cozy, hearty, and filling yet light enough to enjoy guilt-free
• Completely customizable to what’s in season or in your fridge
• Naturally vegan & gluten-free unless otherwise modified

It is a celebration of fall harvest flavors in one bowl!

Why It’s a Must-Try Dish

• A delicious way to take in vitamins, fiber, and immune-boosting nutrients
• Works as a complete standalone meal—no extras necessary
• Budget-friendly and flexible—swap ingredients easily
• Ideal for chilly weather but enjoyable year-round
• Looks beautiful and colorful on the table

One taste and you’ll want to make this all season long.

Recipe Details

Category	Info
Prep Time	15–20 minutes
Cook Time	35–40 minutes
Total Time	50–60 minutes
Servings	6 bowls
Calories	~200–250 kcal per serving
Course	Soup / Main
Cuisine	American / Seasonal Harvest

Ingredients

Harvest Vegetables

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled & diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 potato, diced (Yukon gold recommended)
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt & pepper, to taste
• 2 cups baby spinach or kale (added at end)

Optional Add-Ins

• 1 can white beans or chickpeas (protein boost)
• Red pepper flakes for heat
• Parmesan for serving (if not vegan)

Step-by-Step Cooking Directions

Step-by-Step Method

1️⃣ Sauté aromatics
Heat olive oil in a large pot. Cook onion & celery 4–5 minutes. Add garlic and sauté 1 minute.

2️⃣ Add squash & hard vegetables
Stir in butternut squash, carrots, potatoes. Cook 3–4 minutes.

3️⃣ Build the soup base
Add broth, diced tomatoes, thyme, oregano, and bay leaf. Bring to a boil.

4️⃣ Simmer
Reduce heat and simmer 20–25 minutes, until vegetables are tender.

5️⃣ Add softer vegetables
Add zucchini, green beans, and (if using) beans. Simmer 10 minutes more.

6️⃣ Add greens
Stir in spinach or kale until just wilted. Season with salt & pepper.

7️⃣ Serve warm
Remove bay leaf before serving.

How to Serve

Serve this soup with:

• Crusty bread or cornbread
• Grated parmesan or nutritional yeast
• A squeeze of lemon for brightness
• Fresh herbs like parsley or basil

Great as a comforting lunch or light dinner.

Recipe Tips

• Dice vegetables uniformly so they cook evenly
• Add greens at the end to keep their vibrant color
• If broth reduces too much—add extra for preferred consistency
• Make it heartier by adding pasta or barley
• Want deeper flavor? Add a splash of balsamic vinegar before serving

Variations to Try

Variation	Modification
Creamy Version	Blend half the soup and mix back in
Protein-Packed	Add lentils, tofu cubes, or shredded chicken
Italian Inspired	Add basil + pasta + parmesan rind
Spicy Autumn	Add chili powder or chipotle
Sweet Harvest	Add ½ cup diced apples with squash

Freezing & Storage

Method	Duration	Notes
Refrigerate	4–5 days	Store in airtight container
Freeze	Up to 2–3 months	Cool completely before freezing

Special Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife
• Ladle
• Cutting board

FAQ

Q: Can I use frozen butternut squash?
Yes! A huge time-saver—straight into the pot.

Q: Can I skip potatoes?
Absolutely—replace with extra carrots or beans.

Q: Can I pressure cook this?
Yes—8 minutes on high pressure, quick release, then add greens.

Q: Is it necessary to peel the squash?
Usually yes—the skin can be tough in soup.

Conclusion

Harvest Vegetable Soup with Butternut Squash is comforting, colorful, and completely nourishing—a bowl filled with seasonal goodness and family-friendly flavor. It’s an easy way to enjoy whole ingredients, celebrate fall, and feel warm from the inside out. Whether you make it for a cozy night in or a comforting lunch, this soup will quickly become a favorite staple in your home.