Harvest Medley Soup

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant, comforting soup blending roasted squash, kale, and warm spices for a cozy autumn flavor. This soup recipe (vegetarian, vegan), ready in about 60 minutes, pairs butternut squash, kale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 kg butternut squash
• 200 g kale
• 1 medium onion
• 3 cloves garlic
• 2 medium carrots
• 2 stalks celery
• 400 ml coconut milk
• 1 L vegetable broth
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, 2 stalks celery, and 2 medium carrots, diced into 1/2-inch cubes. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1.5 kg butternut squash, cubed, and 200 g kale, stemmed and chopped. Cook for 2 minutes, then pour in 1 L vegetable broth and 400 ml coconut milk. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
3. Step 3: Stir in 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp salt, and 0.5 tsp black pepper. Puree the soup with an immersion blender until smooth. Serve warm, garnished with fresh herbs if desired.