Wash, peel and dice all vegetables. Keep onions, carrots, celery, potato, seasonal squash (or other choice), and greens separated in bowls so they go into the pot in stages.

Sweat aromatics

In a large Dutch oven or heavy pot, heat olive oil and butter over medium heat until butter is melted and foam subsides. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add root vegetables

Add the diced carrots, celery and potato to the pot. Cook 4–5 minutes, stirring occasionally, to start softening and to brown the edges slightly.

Add seasonal vegetable

Add the cubed seasonal vegetable (butternut squash or other), and stir to coat with oil and aromatics. Cook 3–4 minutes to develop a little color.

Add liquids and simmer

Pour in the stock and water, add the bay leaf, dried thyme and chopped rosemary. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cover partially and simmer until the root vegetables and squash are tender, about 18–22 minutes.

Seasoning & Herbs

When the vegetables are tender, remove the bay leaf. Stir in smoked paprika (if using), kosher salt and freshly ground black pepper. Taste and adjust salt and pepper as needed. If using an immersion blender, partially purée the soup to desired consistency (leave some chunks for texture). Alternatively, transfer half or all the soup in batches to a blender and purée until smooth, then return to the pot. If you purée fully and prefer a chunkier texture, reserve one cup of cooked vegetables before blending and stir back in.

Finishing & Garnish

Stir in the chopped seasonal greens and simmer 2–4 minutes until wilted (longer for tougher greens). If using, stir in heavy cream or coconut milk and warm through for 2 minutes — do not boil after adding cream. Add fresh lemon juice to brighten flavors and taste again for seasoning.

Ladle soup into bowls and garnish with chopped parsley and toasted seeds or croutons. Serve hot.