About this recipe
Hillori Hansen, a GTU food contributor, shares how to make a delicious fall harvest celebration soup that the whole family will enjoy. It is loaded will flavor and color.
“It’s soup season,” Hansen said. “This is a celebration of all the things that are in harvest right now. So you’ve got squash, potatoes, apples, pomegranates, onions. You can still get these at farmers markets. The combination of all these flavors together just makes it so delicious.”
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Not only is this harvest celebration soup full of flavor, its healthy and good for you. The recipe is vegan when using olive oil and coconut cream, but if you prefer dairy, you can use butter and heavy cream.
Yukon Gold yellow potatoes are the secret ingredient that makes the soup creamy. If you don’t have sweet potato, feel free to substitute with more squash. If you use a sweeter apple than Granny Smith, you may not need the maple syrup and can omit it from the recipe.
Ingredients
Harvest Celebration Soup
Directions
Harvest Celebration Soup
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Heat butter or olive oil in a heavy-bottomed saucepan. Add rosemary sprig to infuse, then remove.
TIP:
Do not burn rosemary; just let it sizzle briefly. -
Add onion and celery; cook for about 5 minutes until translucent.
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Add garlic, cinnamon, nutmeg, and curry powder; stir until fragrant.
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Add squash, carrot, yellow potato, and sweet potato. Stir, then add apple cider, water, and maple syrup.
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Bring to a simmer and cook for 20–30 minutes until vegetables are softened.
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Season with salt and pepper. Puree soup with blender or immersion blender.
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Ladle into bowls and drizzle with coconut cream or heavy cream.
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Garnish with pumpkin seeds, pomegranate seeds, apples, and rosemary.
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