Fall Harvest Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This soup recipe is perfect for a cozy fall meal! Loaded with veggies, protein, fiber, and healthy fats!
Ingredients
  • 1¼ cups raw cashews
  • 1 tbsp. olive oil
  • 1 lb. sausage (I used ground mild Italian sausage)
  • 1 onion, finely chopped
  • 3 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 3-4 cups chopped butternut squash
  • 6-8 cups chicken broth
  • 1-2 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. thyme
  • 1 tsp. sage
  • ½ tsp. smoked paprika
  • ¼ tsp. allspice
  • 1 15 oz. can cannellini or great northern beans
  • 1 bunch kale, stems removed, chopped
  • 2 tbsp. cornstarch
Instructions
  1. Place the cashews in a bowl or liquid measuring cup and cover with boiling water. Set aside.
  2. Heat olive oil in a large pot. Add the sausage and brown, breaking into pieces as it cooks.
  3. Add the chopped onion, celery, carrots, and garlic and sauté with the sausage, letting the vegetables soften for about 10 minutes.
  4. Add the chopped squash, chicken broth, salt, pepper, thyme, sage, smoked paprika, and allspice. Bring to a simmer and allow the vegetables to soften.
  5. Add the beans and kale, stirring to allow the kale to wilt.
  6. Add the soaked cashews and water along with the cornstarch to a high-speed blender and blend until very smooth. Add to the rest of the soup and bring to a simmer, allowing it to thicken. Taste and add more salt and seasonings as needed.
  7. Serve with crusty bread and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/fall-harvest-soup/