I've been itching to make an Autumn harvest soup. As I've shared before, I'm from Maryland, transplanted to Florida.
I love the Florida weather. We moved to get away from the ice and snow, and we've never looked back. But, there is something inside me that yearns for a little fall this time of year.
I'm on Pinterest every day, and I've saved so many delicious looking recipes for fall soups, but just never get around to it. Today was the day I finally chose one of those recipes.
Autumn vegetables are so good, and though it's still pretty hot here on the gulf coast, I've got a big pot of soup simmering away. The house kind of smells like Thanksgiving, and we're all eager to dig in!
This soup is pretty easy to make, but there is some prep to do. I like to have everything out and ready to be sure I'm not missing anything.
What you Need to Make this Soup
You will need ground turkey, red onion, celery (including leaves), butternut squash, fresh kale, great northern beans, black beans, garlic, fresh ginger, vegetable broth, dried thyme, dried basil, cumin, salt, and freshly ground pepper.
How to Make Autumn Harvest Soup
Sauteé ground turkey, onion, celery, garlic, and ginger in a large soup pot until onion and celery are soft.
Add broth, butternut squash, kale, and beans.
After 3 minutes, add thyme, basil, and cumin.
Bring to a boil.
Cover pot and reduce heat to low, simmering for 30 minutes.
Season with freshly ground salt and pepper.
This autumn harvest soup is so delicious, I don't know why I procrastinated so long. We can't wait to eat the leftovers for lunch!
For more of my favorites for comfort food at it's best, check out this list of 19 delicious soup recipes.
Autumn Harvest Soup
- 2 lbs ground turkey
- 2 C red onion, diced
- 2 C celery including leaves, diced
- 6 C butternut squash cubed
- 6 C fresh kale chopped
- 15 oz great northern beans drained and rinsed
- 1 ½ T garlic minced
- 1 T fresh ginger minced
- 64 oz vegetable broth
- 2 teaspoon dried thyme
- 2 teaspoon dried basil
- 1 teaspoon cumin
- ¾ teaspoon sea salt
- ½ teaspoon ground pepper
- Sauteé turkey, onion, celery, garlic, and ginger in a large soup pot until onion and celery are soft.
- Add broth, butternut squash, kale, and beans.
- After 3 minutes, add thyme, basil, and cumin.
- Bring to a boil.
- Cover pot and reduce heat to low, simmering for 30 minutes.
- Season with freshly ground salt and pepper.