A healthy and creamy fall soup, but without the added calories of cream. It’s a great starter for your Thanksgiving dinner. Try out our harvest moon recipe.
How To Make Harvest Moon Soup
Squash, red apples and autumn spices flavor this interesting harvest soup. The flavors perfectly encapsulate the aroma and taste of the season.
Prep:
5 mins
Cook:
1 hr 10 mins
Total:
1 hr 15 mins
Ingredients
- 1¼ cups squash, medium diced
- 5½ oz yellow onion, medium diced
- 4 oz celery stalks, medium diced
- 5 oz red apples, medium diced
- 6 oz sweet potatoes, or parsnips, medium diced
- 5 cups chicken broth
- 4 oz goat cheese
- 4 tbsp olive oil
- ⅛ tsp dried sage
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 3 tbsp unsalted butter
- ⅓ cup honey, or maple syrup
- salt and ground black pepper
To Serve:
- 1 sprig parsley
Instructions
- In a soup pot, heat olive oil and saute onion and celery until translucent.
- Add the chicken broth, cinnamon, nutmeg, sage, squash, apples, and sweet potatoes or parsnips.
- Simmer for 45 minutes or until the squash, apples, and parsnip are fork-tender.
- Using a hand blender or food processor, puree the soup until smooth.
- Add the goat cheese, butter, and honey or maple syrup and continue to blend until all are incorporated.
- Adjust seasoning with salt and pepper to taste.
- Ladle into a bowl, garnish with parsley, and serve!
Nutrition
- Sugar: 22g
- :
- Calcium: 76mg
- Calories: 315kcal
- Carbohydrates: 32g
- Cholesterol: 28mg
- Fat: 20g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 1g
- Potassium: 364mg
- Protein: 6g
- Saturated Fat: 8g
- Sodium: 831mg
- Trans Fat: 1g
- Vitamin A: 7609IU
- Vitamin C: 11mg
Share your thoughts on the Harvest Moon Soup recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this delightful dish!
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