Seasonal Soup Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter foams. Add the diced onion, sliced leek, carrot and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds, until fragrant, taking care not to brown it.

Add the cubed butternut squash, diced apple, diced red bell pepper and chopped kale to the pot. Stir to combine with the aromatics and let them cook together for 3–4 minutes to begin softening and picking up flavors.

Pour in the apple cider (or wine) to deglaze the pot, scraping any browned bits from the bottom. Let it reduce for 1–2 minutes.

Add the vegetable stock and water, increase heat to bring the mixture to a gentle boil, then reduce heat to a simmer. Add the thyme, cumin, ground ginger, salt and black pepper. Cover and simmer until the squash is very tender, about 18–22 minutes.

Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth and velvety. Alternatively, working in batches, carefully transfer soup to a blender and purée until smooth, then return to the pot.

Stir in the coconut milk (or cream), apple cider vinegar and maple syrup. Taste and adjust seasoning, adding additional salt or pepper if needed. If the soup is too thick, thin with up to 1/2 cup additional water or stock to reach desired consistency.

Fold in the chopped kale (if you prefer it wilted rather than blended) and simmer 2–3 minutes until wilted; if you prefer it fully puréed, add the kale before blending instead of after.

Ladle the soup into bowls. Add a dollop (about 1 tablespoon) of Greek yogurt or crème fraîche to each bowl if using. Sprinkle toasted pumpkin seeds on top and finish with a drizzle of olive oil or an extra grind of black pepper if desired.

Serve warm with crusty bread. Leftovers will keep in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.