As you’ll see from the battered state of my dutch oven (pictured below), I LOVE all things soup. Since it’s officially nice and brisk outside, I used the first opportunity possible to whip up something using some of my favorite seasonal fall produce. Hence, Hearty Harvest Soup was born.
Maybe I’m alone here, but when I hear the word harvest, I instantly think of this cartoon that I watched as a child. If I’m not mistaken, it was on a vintage Mickey Mouse VHS that had a lot of short cartoons on it. One was called Farm Foolery and it featured the classic tune “Shine on Harvest Moon” complete with a bobbing moon singing along. They proceed to have a raging barn harvest moon festival and all of the farm animals had way too much fun. I LOVED this and during the search, I could vividly remember sitting cross-legged at my great grandmother’s house watching it on a rotary dial television. Okay, this coupled with the fact that this movie is from 1949 (I believe) makes me sound way older than I am. I swear I’m only 28! Lucky for you, I hunted down this video on the great YouTubes and now I have it here for your viewing pleasure.
Back to the soup. It has kale, mushrooms, shredded chicken and tender chunks of butternut squash. Now, I’m lazy and I tend to buy my butternut squash pre-cubed in a giant container at Costco unless I’m wanting to stuff it or spiralize it. Along with a cast of aromatics, these ingredients shine and come together to make a hearty and comforting bowl of autumn soup. If you aren’t enticed by now, you should be. If nothing else, make it because I shared with you piece of my childhood. Deal?
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz baby
bellamushrooms, sliced (white mushrooms would work fine too)
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tsp fresh rosemary, minced or ½ tsp dried
- ¼ cup dry sherry
- 4 cups chicken stock
- 2 cups water
- 2 cups cubed butternut squash, I bought mine pre-cut but you could also peel and cube your own
- 1 cup shredded chicken, I used rotisserie chicken meat
- 1 cup short cut pasta, I used quinoa macaroni noodles
- 2 cups kale, stemmed and roughly chopped
- 1 cup heavy cream
- additional salt and pepper to taste
- Heat olive oil in a dutch oven or heavy-bottomed pot over medium heat. When that is hot, add onion and garlic and saute until translucent. 3-5 mins. Add mushrooms, salt, pepper,
thymeand rosemary and saute another 3 minutes. Add sherry to the pan to deglaze the bottom. Scrape up any bits that may have stuck.
- Add chicken stock and water to the pot along with the butternut squash. Simmer for about 20 minutes, until the squash is almost tender.
- Add shredded chicken, pasta and kale to the pot and bring back to a simmer. If the soup is looking too thick at this point you can add a touch more water, but keep in mind you still have to add the cream.
- When the pasta and squash are tender (mine only took 5 minutes, but it depends on the kind of pasta you use.) add the heavy cream and stir to combine. Taste and adjust salt and pepper as necessary.
- Serve with a crusty baguette to soak up all of the yummy broth.