This Trader Joe’s Autumn Harvest Soup is a cozy and creamy recipe, which is made with seasonal butternut squash and pure pumpkin puree. It’s the ultimate comfort food, ready in about 50 minutes.
Jump to RecipeTrader Joe’s Autumn Harvest Soup Ingredients
For the Soup:
- 1 medium gala apple, diced into bite size pieces
- 3 medium carrots, diced into bite size pieces
- 1 large butternut squash – about 6-8 cups worth, diced and peeled into bite size pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 tbsp salted butter
- 1/2 cup pure pumpkin puree
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Fresh Herbs (sage, rosemary or parsley works!) + extra pepper to garnish
For the Grilled Cheese Croutons:
- 2 pieces Italian bread
- 2 tbsp salted butter
- 1/2 cup freshly grated sharp cheddar cheese
How To Make Trader Joe’s Autumn Harvest Soup
- Prep the vegetables and fruit: Peel and dice the butternut squash into bite-sized pieces. Dice the onion, apple, and carrots to a similar size. Mince the garlic.
- Sauté the aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter. Add the onion, carrots, and apple and cook for 3-4 minutes until they begin to soften. Add the minced garlic and cook for 1 more minute until fragrant.
- Simmer the soup: Add the butternut squash and the chicken broth to the pot. Bring the mixture to a boil, then reduce to a simmer and let it cook for about 30 minutes, or until the squash is very tender.
- Blend and season: Stir in the pumpkin puree. Use an immersion blender to blend the soup directly in the pot until it’s smooth and creamy. Stir in the cinnamon, smoked paprika, and a hefty pinch of salt and pepper. Taste and adjust the seasoning if needed.
- Make the grilled cheese croutons: While the soup stays warm, heat a non-stick pan over medium heat. Butter the outside of both slices of bread. Place one slice, butter-side down, in the pan. Top with the shredded cheddar, then the second slice of bread, butter-side up. Cook for 2-3 minutes per side, until the cheese is melted and the bread is golden brown.
- Garnish and serve: Remove the grilled cheese from the pan and slice it into 1-inch cubes. Ladle the hot soup into bowls and garnish with the grilled cheese croutons, fresh herbs, and an extra crack of black pepper.
Recipe Tips
- How to get the creamiest soup? An immersion blender is the easiest and safest way to get a perfectly smooth soup directly in the pot. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, but be sure to vent the lid to allow steam to escape.
- Can I make this vegetarian or vegan? Yes. To make it vegetarian, simply use vegetable broth instead of chicken stock. For a vegan version, use vegetable broth and a plant-based butter for the soup and the grilled cheese.
- Can I use a different squash? Absolutely. If you can’t find butternut squash, an equal amount of peeled and diced acorn squash or kabocha squash would be a delicious substitute.
- How to make this ahead of time? This soup is perfect for making ahead. You can prepare the soup completely and store it in the fridge. For the best texture, make the grilled cheese croutons fresh just before serving.
What To Serve With Autumn Harvest Soup
The grilled cheese croutons are the perfect topping, turning this soup into a complete meal. It’s also delicious with:
- A warm, crusty baguette for dipping
- A simple green salad with a vinaigrette
- A sprinkle of roasted pumpkin seeds (pepitas)
How To Store Autumn Harvest Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and it’s often even better the next day. Store any leftover croutons separately at room temperature.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Autumn Harvest Soup Nutrition Facts
- Serving: 1 serving
- Calories: 450 kcal (with croutons)
- Carbohydrates: 45g
- Protein: 15g
- Fat: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for the smoothest, most velvety texture, it is best to peel the tough outer skin of the butternut squash before chopping and cooking it.
Yes. While a sweet Gala is recommended, any firm apple that holds its shape well, like a Fuji or a Honeycrisp, would also be delicious.
No, as written, this soup is sweet and savory with warm spices. The smoked paprika adds a smoky note, not heat. If you’d like a spicier soup, you could add a pinch of cayenne pepper.
Try More Recipes:
- Trader Joe’s Tomato Dumpling Soup Recipe
- Trader Joe’s Vegan Soup Recipe
- Trader Joe’s Chicken Noodle Soup Recipe
Trader Joe’s Autumn Harvest Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes450
kcalA creamy, cozy soup loaded with seasonal squash, apples, and veggies, topped with homemade grilled cheese croutons for the ultimate fall comfort food.
Ingredients
Soup: 1 medium gala apple, 3 medium carrots, 1 large butternut squash, 1 medium yellow onion, 3 cloves garlic, 4 cups chicken stock, 2 tbsp salted butter, ½ cup pumpkin puree, ½ tsp smoked paprika, ¼ tsp cinnamon, salt, pepper
Croutons: 2 pieces Italian bread, 2 tbsp salted butter, ½ cup grated sharp cheddar cheese
Directions
- In a large pot, melt 2 tbsp of butter. Sauté the diced onion, carrots, and apple for 3-4 minutes. Add the garlic and cook for 1 more minute.
- Add the diced butternut squash and the chicken broth. Bring to a boil, then reduce to a simmer for about 30 minutes until the squash is tender.
- Stir in the pumpkin puree. Use an immersion blender to blend the soup until smooth.
- Stir in the cinnamon, smoked paprika, salt, and pepper.
- Make the grilled cheese croutons by making a grilled cheese sandwich and cutting it into 1-inch cubes.
- Serve the hot soup garnished with the croutons and fresh herbs.
Notes
- For a great time-saver, you can use pre-chopped butternut squash from the grocery store.
- The final seasoning is important; taste the soup after blending and add salt and pepper as needed to make the flavors pop.
- This is a fantastic one-pot meal (besides the grilled cheese pan!), which makes for very easy cleanup.
- For a fully vegan soup, ensure you use vegetable stock and plant-based butter and cheese.
