Seasonal Soup Recipe

Prep aromatics

Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter foams, add the diced onion, carrot and celery. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Sauté vegetables

Add the cubed butternut squash and diced potatoes to the pot. Toss to coat with the aromatics and cook 4–5 minutes, allowing edges to brown slightly. Stir in the diced apple and dried cranberries (if using) and cook 2 minutes to release sweetness.

Add greens

Stir in the chopped kale or Swiss chard; it will look like a lot at first but will quickly wilt. Cook 2–3 minutes until wilted and bright green.

Simmer

Pour in the vegetable or chicken stock and 1 cup water. Add the thyme sprigs, bay leaf, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to maintain a simmer. Partially cover and simmer until squash and potatoes are fork-tender, about 18–22 minutes.

Decide texture

For a chunky soup: remove and discard thyme sprigs and bay leaf, taste and adjust seasoning, then stir in the coconut milk or cream and lemon juice, simmer 2–3 minutes and serve. For a smooth soup: remove thyme and bay leaf, use an immersion blender to purée the soup in the pot until smooth (or transfer in batches to a blender). Return to low heat, stir in coconut milk or cream, and warm through but do not boil.

Taste and adjust seasoning: add remaining 1/2 tsp salt and more black pepper if needed. If the soup tastes flat, add a touch more lemon juice (up to 1 tsp) or a pinch of salt. If you used salty stock, you may need less salt.

Ladle soup into bowls. Garnish each bowl with a drizzle of extra coconut milk or cream if desired, sprinkle toasted pumpkin seeds and chopped parsley or chives, and finish with cracked black pepper to taste. Serve hot with crusty bread if desired.