Fall Harvest Soup

The leaves are an autumn rainbow of reds, oranges, yellows and greens. Farmers markets are abounding with squash, pumpkins, apples, and colorful mums. A carton of fresh Massachusetts apple cider sits in the fridge and I just finished the last of the pumpkin muffins we baked this week. It’s official- the prime of New England fall has arrived. 

Mary and I have made this Fall Harvest soup two times so far this season, and are excited to share this recipe that showcases the best of fall’s flavors. Packed with butternut squash, sweet potatoes, kale, carrots, and tomatoes, it is loaded with flavor and very nutrient dense. The addition of quinoa and chickpeas is a great way to add in some protein, making this soup a great choice for vegetarians or vegans!



Fall Harvest Soup with Quinoa

Recipe adapted from Two Peas & Their Pod

Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2-3 carrots, chopped
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 cups chopped butternut squash
  • 4 cans (14 1/2oz. each) low-sodium vegetable broth
  • 2 cans (15 oz. each) diced tomatoes
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 cups chopped kale, ribs and stems removed
  • 3 bay leaves
Cooking Directions
  1. Heat the olive oil in a large stockpot over medium heat. Add onion, carrot, and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, bay leaves and butternut squash. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.
  2.  Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for about 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and pepper, to taste. Serve warm. (Additional note: this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.)
Enjoy!

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