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Autumn Harvest Soup Recipe

Warm up your autumn evenings with this hearty and flavorful Autumn Harvest Soup! Perfect for a cozy night in, this recipe combines tender butternut squash, savory bacon, and creamy white beans in a rich chicken broth. Serve with crusty bread for a complete and satisfying meal. A crowd-pleaser for any fall gathering!

Prep Time 30 mins
Cook Time 200 mins
Calories 802.7 kcal
Protein 92g
Rating 5.0 (1 Reviews)
Autumn Harvest Soup 125

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Harvest Soup

  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 tablespoons olive oil
  • 4 slices smoked bacon, chopped
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 celery stalks, chopped
  • Not found in recipe
  • 1 cup carrots, chopped
  • 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • Recipe uses 6 cups chicken stock
  • Recipe uses pepper to taste
  • Salt to taste
  • 6 cups chicken stock

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How to Make Autumn Harvest Soup

  1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add 4 slices of bacon, chopped, and cook for 3 minutes, until lightly browned.
  2. Remove bacon with a slotted spoon, leaving rendered bacon fat in the pot. Set bacon aside.
  3. Add 1 large onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until onions are softened, about 5 minutes.
  4. Add 2 leeks, white and light green parts only, thinly sliced; 2 celery stalks, chopped; 1 cup carrots, chopped; 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed; 1 (15-ounce) can of white beans, rinsed and drained; 1 teaspoon fresh thyme leaves; and 1 teaspoon fresh rosemary leaves.
  5. Sauté for 2 more minutes, stirring frequently.
  6. Pour in 6 cups of chicken stock, add the cooked bacon, and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 90 minutes, or until beans and squash are tender. Stir occasionally.
  8. Season with salt and pepper to taste. Garnish with extra bacon and fresh herbs before serving.

Nutrition Information (Approximate per serving)

Sodium

56 g

Sugar

55g

Fat

45g

Carbs

28g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Bean & Lentil Recipes American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Vegetables Easy Fall Seasonal Squash 4 Hours Or Less