Seasonal Soup Recipe

Heat fat and sweat aromatics

In a large heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter melts and foams but does not brown, about 1–2 minutes. Add the diced onion, carrot, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and fresh thyme; cook until fragrant, about 30–45 seconds, being careful not to let the garlic brown. Stir in the bay leaf.

Add the prepared seasonal vegetables (squash, root vegetables, fennel, brussels sprouts) to the pot. Increase heat to medium-high and stir to combine with the aromatics. Cook for 4–6 minutes, allowing edges to brown slightly to develop flavor.

Pour in the vegetable or chicken stock, scraping up any browned bits from the bottom of the pot. Add the rinsed white beans and the pearled barley or small pasta if using. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Simmer, uncovered, until all vegetables and any added grains are tender: about 20–25 minutes for squash and root vegetables; if using barley, simmer 25–30 minutes (or follow package times). If the soup reduces too much, add up to 1 cup more stock or water to reach desired consistency.

Remove the pot from heat. Discard the bay leaf. If you prefer a smooth, creamy soup, use an immersion blender to purée about half to two-thirds of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer up to 3 cups of soup to a blender, blend until smooth, and return to the pot. If you want a fully creamy soup, purée all of it.

Stir in the heavy cream or coconut milk, if using, and then add the lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper, adding more salt in 1/4-tsp increments if needed.

Return the pot to low heat for 2–3 minutes to warm everything through, stirring frequently. Remove from heat.

Ladle the soup into bowls and garnish with chopped fresh parsley and toasted pumpkin seeds or croutons. Serve immediately.