In a large soup pot over medium heat, add the unsalted butter and olive oil. Warm until butter is melted and shimmering but not browned (about 1–2 minutes).

Add stock

Pour in the vegetable or chicken stock and water. Bring to a gentle simmer and keep at low simmer while preparing other components.

Aromatics & Seasoning

Sweat vegetables

Add the diced onion, carrots, and celery to the pot with the fats over medium heat (before adding the bulk of the stock if you prefer more caramelization — either method works). Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Garlic and herbs

Stir in the minced garlic, thyme sprigs and bay leaf and cook 1 minute until fragrant. Season with 1 tsp of the sea salt and the black pepper.

Simmer

Add the stock (if you haven't already) and bring the pot to a low simmer. Cover partially and simmer gently for 10 minutes to meld flavors.

Seasonal Vegetables (example — adapt to what's fresh)

Add hearty veg

Add the cubed butternut squash and mushrooms to the pot. Continue simmering until the squash is tender when pierced with a fork, about 12–15 minutes depending on cube size.

Add tender greens and fruit

Stir in the chopped kale or spinach and the diced pear or apple (if using). Cook 2–3 minutes until greens are wilted and fruit has warmed through.

Protein & Optional Add-ins

Add beans and protein

Stir in the cannellini beans and cooked shredded chicken or lentils. Simmer 3–5 minutes to heat through and let flavors combine. Taste and adjust seasoning, adding remaining 1/2 tsp salt if needed.

Finishing & Garnish

Finish with acid and cream

Remove thyme sprigs and bay leaf. Stir in the lemon juice and the heavy cream or coconut milk, if using. Heat just until warmed (do not boil after adding cream).

Serve

Ladle the soup into small bowls (small plate portion). Garnish each with chopped parsley and toasted seeds or croutons. Finish with a pinch of flaky sea salt to taste.

Make-ahead & storage

Soup can be cooled and refrigerated up to 3 days. Reheat gently on the stovetop adding a splash of water or stock if thickened. For freezing, omit cream; freeze up to 3 months and add cream when reheating.