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Harvest Squash Soup

When the weather starts to cool off in Minneapolis, I tend to crave squash soup more than anything, and in my opinion apple is the perfect flavor to pair with squash. Toss in a little roasted corn to marry the sweet and savory and add a pinch of cayenne to warm you up.

This soup is something that came together out of one of those use-up-what-I-have-in-my-kitchen nights, but it was so good I wanted to share it. Again, if you use a regular blender please be careful when you take the lid off after blending because it will definitely splatter. That being said, if you don't have an immersion blender, it's definitely one of those kitchen appliances you'll get your money's worth out of. They don't take up much cabinet space and they're easy to clean--100% worth it in my book.

If you want to make this soup creamier, sub out 1/2 cup of the veggie broth for 1/2 cup of cream. Either way it's thick and delicious. Let me know what y'all think! Enjoy!

Harvest Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 1/2 lbs sweet potato, cubed

  • 2 red apples, diced

  • 1 1/2 C roasted corn

  • 4 C vegetable broth

  • 1/2 tsp coriander

  • 1/8 tsp cayenne pepper

  • 1 tbsp olive oil

  • Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat

  2. Add in the sweet potatoes, apples and corn and cook for 5 minutes, until the apples have started to soften and the potatoes begin to brown

  3. Add in remaining ingredients and bring to a boil

  4. Simmer for 10-15 minutes, until broth has reduced a bit and the potatoes have completely softened

  5. Using an immersion blender, blend until smooth

  6. Season with additional spices as desired

  7. Enjoy!


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