Seasonal Soup Recipe

Prepare vegetables

Wash, peel and dice the seasonal vegetables into roughly 1/2-inch pieces so they cook evenly. Dice the onion, carrot and celery, and mince the garlic. If using apple or pear as the secondary seasonal ingredient, core and dice it; if using potato, peel and dice into similar size.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter foams. Add the diced onion, carrot and celery with a pinch (about 1/4 tsp) of the kosher salt. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add seasonal vegetables

Add the cubed primary seasonal vegetable (for example, butternut squash) and the diced secondary vegetable (apple/pear or potato) to the pot. Stir to coat with the aromatics and cook 3–4 minutes to start softening.

Add herbs and liquids

Tie the fresh thyme sprigs together with kitchen twine (or add loose) and add to the pot along with the bay leaf. Pour in the 900 ml vegetable stock and 200 ml water. Raise heat to bring the pot to a gentle boil, then reduce heat to a simmer.

Simmer until tender

Partially cover the pot and simmer gently for 18–25 minutes, or until the vegetables are very tender when pierced with a fork. Check occasionally and skim any foam; adjust heat to keep a low simmer.

Season

Remove the thyme sprigs and bay leaf. Add 2 tsp kosher salt and 1 tsp freshly ground black pepper, stir and taste. Adjust seasoning as needed. Reserve a small cup (about 60 ml) of the cooking liquid to thin the soup later if desired.

Purée (optional)

For a smooth seasonal soup: working in batches, carefully transfer the hot soup to a blender and purée until velvety smooth. Return to the pot. Alternatively, use an immersion blender directly in the pot until you reach your desired texture. If the soup is thicker than desired, thin with some reserved cooking liquid or up to 100 ml additional water/stock.

Enrich and brighten

Over low heat, stir in 120 ml heavy cream or coconut milk if using, and 1 tbs fresh lemon juice to brighten flavors. Warm gently—do not boil—until heated through, about 2–3 minutes. Taste and adjust salt/pepper.

Plate and garnish

Ladle the soup into bowls. Drizzle each with about 1 tsp extra-virgin olive oil, sprinkle 2 tbs chopped fresh parsley and 3 tbs toasted pumpkin seeds or croutons per batch. Serve immediately.