Go Back
Print Recipe

Autumn Harvest Soup with Cornbread

A cozy, hearty fall meal featuring roasted autumn vegetables simmered in a fragrant, spiced broth, paired with golden, tender skillet cornbread. Perfect for chilly evenings, harvest gatherings, or anytime you crave comfort in a bowl.
Prep Time15 minutes
Cook Time1 hour
Course: Appetizer, breads, Dinner, Lunch, Main Course, Side Dish, Snack, Soup
Cuisine: American
Keyword: autumn, autumn harvest, autumn harvest soup, autumn soup, butternut squash, chicken apple soup, cornbread, fall recipes, harvest, sweet potato
Servings: 5 servings

Equipment

  • large pot or dutch oven
  • Wooden spoon or spatula
  • cutting board and knife
  • measuring spoons and cups
  • can opener
  • Baking Dish
  • 2 mixing bowls one for wet ingredients, one for dry
  • whisk or fork
  • Baking Sheet
  • oven mitts
  • ladle

Ingredients

Soup

  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cup butternut squash peeled & cubed
  • 1 medium sweet potato peeled & cubed
  • 1 zuchinni diced
  • 1 ½ tsp fresh thyme
  • 1 tsp smoked paprik
  • 1 tsp ground cumin
  • salt & pepper to taste
  • 6 cups water
  • 2 tsp Better Than Bouillon vegetable flavoring
  • 1 can cannellini or garbanzo beans drained & rinsed
  • 2 cup spinach or kale
  • fresh thyme or parsley for garnish

Cornbread

  • 1 cup fine cornmeal
  • ½ cup flour or ¾ cup almond or oat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp maple syrup or honey leave out for savory cornbread
  • 2 tbsp butter, ghee or olive oil melted
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 2 large eggs

Instructions

Soup

  • In a large pot, heat olive oil. Add onion, garlic, carrots and celery. Cook until softened, about 5 minutes.
  • Roast the butternut squash, sweet potato, and zucchini for 20 minutes at 400F. Afterwards, put veggies in the pot with paprika, cumin, thyme, salt & pepper. Cook for another 3-4 minutes.
  • Add 6 cups of water and Better Than Bouillon. Stir until dissolved. Bring to a boil then reduce heat and cover, let simmer for 20 minutes or until vegetables are tender.
  • Stir in beans and spinach, simmer 5 more minutes. Taste, adjust seasoning then serve.

Cornbread

  • Lightly grease your baking dish.
  • Mix almond milk with apple cider vinegar and let sit for 5 minutes to make the buttermilk.
  • In a bowl, whisk "buttermilk", eggs, butter or olive oil, and maple syrup.
  • Stir wet into dry ingredients until just combined (don't over mix). Pour batter into your baking dish. Bake for 22-25 minutes, until golden on top and a toothpick comes out clean
  • Let rest for 10 minutes then serve with the soup!