When autumn paints the world in cozy colors, nothing matches the comfort of a steaming bowl of Autumn Harvest Soup. It’s creamy, warm, a little sweet, a little savory, and – if you top it with grilled cheese croutons – absolutely dreamy. Think of it as fall in a bowl.

This soup is not fussy; it’s hearty and familiar, yet elegant enough to make guests raise an eyebrow in delight. The magic lies in how humble vegetables transform into a silky, flavorful dish that feels like a hug on a chilly evening.

Best Time to Serve This Dish

This soup shines in October and November, when butternut squash and pumpkins are in full swing at the market. Cold evenings are perfect because the steam rising from your bowl almost feels like part of the blanket draped around your shoulders.

It’s also a stellar holiday dish. Think Thanksgiving starter or a Christmas Eve dinner opener – it feels festive without being too rich, and it balances heavier main courses beautifully.

Ingredients Needed for the Recipe

• 1 medium Gala apple, diced
• 3 medium carrots, diced
• 1 large butternut squash (6–8 cups), peeled and cubed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 2 tbsp salted butter
• ½ cup pumpkin puree
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• Salt and pepper, to taste
• Fresh herbs (sage, rosemary or parsley)
• For Grilled Cheese Croutons:
• 2 slices Italian bread
• 2 tbsp salted butter
• ½ cup sharp cheddar cheese, grated

Ingredient Substitutions

No butternut squash? Use kabocha or acorn squash. Each brings its own sweetness but blends well in this silky soup. Even sweet potatoes will mimic the creamy, hearty texture.

Vegetarian? Swap the chicken stock for vegetable stock – mushroom broth gives extra depth. And if dairy isn’t your thing, use olive oil in place of butter and a good vegan cheese for the croutons.

How to make Autumn Harvest Soup?

Step 1: Prep the Produce

Peel the butternut squash, chop it into small cubes, and do the same with the carrots, onion, and apple. Mince the garlic. All bite-sized, friendly little pieces that cook down together.

Step 2: Sauté the Base

Melt the butter in a large pot over medium heat. Add onion, carrots, and apple. Cook for about 3–4 minutes, until they soften slightly and smell amazing. Toss in the garlic, let it sizzle for a minute – don’t let it burn.

Step 3: Add Squash and Broth

In goes the cubed squash, followed by the broth. Stir, bring it to a boil, then turn it down to a gentle simmer. Thirty minutes later, you’ll be rewarded with sweetly tender vegetables that almost melt under your spoon.

Step 4: Blend to Creaminess

Add the pumpkin puree for that rich orange hue and extra silkiness. Use an immersion blender right in the pot, or transfer to a heat-safe blender – just work in batches so you avoid soup explosions.

Step 5: Spice it Right

Now the fun part – paprika, cinnamon, salt, pepper. Stir and taste, taste again. Adjust as your tongue tells you. The smoky paprika plays with the squash’s sweetness, and the cinnamon? Just a whisper of warmth.

Step 6: The Grilled Cheese Croutons

Spread butter on both slices of bread. Melt cheddar in between. Grill till golden, crisp outside, gooey inside. Cut into cubes. Try not to eat them all before they land in the soup.

Step 7: Assemble and Garnish

Ladle the soup into bowls, garnish with fresh herbs, and crown it with grilled cheese croutons. Sprinkle a crack of pepper if you like a sharp bite at the end of each spoonful.

Pairing Ideas That Truly Work

This soup is creamy and rich, so pair it with crunch and freshness. A crisp green salad with vinaigrette cuts through the sweetness. Or a slice of sourdough on the side to mop up every drop.

If you’re feeling indulgent, roasted Brussels sprouts or a kale-apple slaw balances the warm depth with snappy bites. For drinks? A glass of spiced cider or even a light Pinot Noir makes the meal sing.

Tips

Prep all your veggies before you even turn on the stove. It makes cooking a breezy, stress-free flow instead of a frantic chopping session mid-soup.

Don’t skip the blending step – it’s what makes the soup luxuriously creamy. If you want some texture, blend only half and mix it back with unblended chunks.

Make the grilled cheese fresh! Soggy croutons break hearts, trust me. Keep soup warm until those golden cubes are ready to go on top.

Want deeper flavor? Roast the squash before adding it to the pot. Caramelized edges add richness that stove-top simmering alone won’t achieve.

How to Store and Reheat

Let the soup cool completely before storing. In the fridge, it keeps for 4–5 days in an airtight container. It thickens a little as it cools, but a splash of stock or water when reheating brings it back to life.

Freezer-friendly? Absolutely. Store in freezer-safe jars or bags for up to 3 months. Thaw overnight, then reheat gently on the stove – avoid high heat which can dull the flavors.

The grilled cheese croutons, though? They’re a same-day joy. Store soup, make croutons fresh each time. Trust me here – you won’t regret it.

Print Recipe

Autumn Harvest Soup Recipe

Author: katie Smith Cooking Method: Stovetop Cuisine: American Courses: Main Course, Soup

Difficulty: easy Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 6 Estimated Cost: $ 11.00 Calories: 320

Best Season: Fall, Winter

Description

This Autumn Harvest Soup is the epitome of cozy comfort food, perfectly capturing the essence of fall. Rich, creamy, and bursting with seasonal flavors, it's loaded with tender butternut squash, carrots, apples, and a hint of warm spices like cinnamon and smoked paprika. Finished with a swirl of pumpkin puree and topped with buttery grilled cheese croutons, this hearty soup is a celebration of autumn's bounty in every spoonful.

Ingredients

Servings

For the Soup

• 6-8 cups butternut squash (peeled and diced into bite-sized pieces)
• 3 medium carrots (diced)
• 1 medium gala apple (diced)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 4 cups chicken stock (or vegetable broth for vegetarian version)
• 2 tbsp salted butter
• 0.5 cup pumpkin puree (not pumpkin pie filling)
• 0.5 tsp smoked paprika
• 0.25 tsp cinnamon
• salt and pepper (to taste)
• fresh herbs (sage, rosemary, or parsley for garnish)

For Grilled Cheese Croutons

• 2 slices Italian bread (or sourdough)
• 2 tbsp salted butter (softened)
• 0.5 cup sharp cheddar cheese (freshly grated)

Instructions

1. Prep the Vegetables

   Peel and dice the butternut squash into bite-sized pieces (about 6–8 cups). Dice the onion, carrots, and apple into similarly sized pieces. Mince the garlic.
   Uniform pieces ensure even cooking.
   Mark as complete

2. Sauté Aromatics

   In a large pot, melt the butter over medium heat. Add the onion, carrots, and apple. Cook for 3–4 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant.
   Do not brown—just soften the vegetables.
   Mark as complete

3. Simmer the Soup

   Add the diced butternut squash and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the squash is very tender.
   Covering the pot helps speed up cooking.
   Mark as complete

4. Blend and Season

   Stir in the pumpkin puree. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend in batches in a countertop blender.) Stir in smoked paprika, cinnamon, salt, and pepper. Taste and adjust seasoning.
   Be careful when blending hot liquids.
   Mark as complete

5. Make Grilled Cheese Croutons

   While the soup simmers, heat a non-stick pan over medium heat. Butter one side of each bread slice. Place one slice butter-side down in the pan, add cheese, and top with the second slice, butter-side up. Cook 2–3 minutes per side until golden and cheese is melted. Remove and cut into 1-inch cubes.
   Keep soup warm on low while preparing croutons.
   Mark as complete

6. Serve

   Ladle the soup into bowls. Top with grilled cheese croutons, a sprinkle of fresh herbs, and an extra crack of black pepper.
   The croutons add a delightful crunch and cheesy flavor.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 9g45%

Trans Fat 0.5g

Cholesterol 35mg12%

Sodium 820mg35%

Potassium 1250mg36%

Total Carbohydrate 40g14%

Dietary Fiber 8g32%

Sugars 18g

Protein 8g16%

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Calcium 120 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetarian Option: Use vegetable broth instead of chicken stock.
• Make It Creamier: Stir in 1/4 cup of heavy cream or coconut milk at the end for extra richness.
• Storage: Cool completely and store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• Reheating: Warm gently on the stovetop to preserve texture. Add a splash of broth if needed.
• Serving Ideas: Skip croutons and serve with a whole grilled cheese sandwich or crusty bread.
• Spice Variations: Add a pinch of nutmeg or cayenne for extra warmth or heat.

Keywords: autumn harvest soup, fall soup, butternut squash soup, pumpkin soup, creamy vegetable soup, grilled cheese croutons, seasonal soup, cozy dinner, fall recipes