This velvety creamy Trader Joes Autumnal Harvest Soup Recipe is made with fresh butternut squash, pumpkin puree, and crushed tomatoes, and ready in 50 minutes. Watching the vibrant orange vegetables slowly blend into a perfectly smooth puree is incredibly satisfying. I love making a large batch on chilly fall evenings to keep my family warm.
Better Than Takeaway
I used to buy jars of this cult-favorite seasonal soup every fall, but I quickly realized making it from scratch yields a much brighter, fresher flavor. The store-bought version can sometimes lean a little too sweet, so controlling the sugar and relying on the natural sweetness of roasted squash was a revelation for me.
The biggest lesson I learned was to not skimp on the fresh herbs. Using real fresh sage and rosemary instead of dried powders makes all the difference in achieving that signature savory autumn taste.
Jump to RecipeTrader Joes Autumnal Harvest Soup Recipe Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 can (15 ounces) pure pumpkin puree
- 1 can (15 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
How To Make Trader Joes Autumnal Harvest Soup Recipe
- Sauté the Vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften.
- Add Aromatics and Squash: Stir in the minced garlic, fresh sage, and fresh rosemary, cooking for 1 minute until fragrant. Add the cubed butternut squash, stirring well to coat the vegetables in the herbs.
- Simmer the Broth: Pour in the pure pumpkin puree, crushed tomatoes, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes until the butternut squash is completely fork-tender.
- Blend Until Smooth: Remove the pot from the heat. Carefully use an immersion blender to puree the soup directly in the pot until it reaches a velvety smooth consistency with no lumps remaining.
- Stir in Cream: Stir in the heavy cream, kosher salt, and black pepper. Return the pot to low heat for 3 to 5 minutes just to warm it through, making sure not to let it boil.
Recipe Tips
- Roast the squash: If you have extra time, roasting the butternut squash cubes on a sheet pan before adding them to the pot intensifies their natural sweetness.
- Use an immersion blender: A stick blender is much safer and easier than transferring hot soup to a traditional blender in batches.
- Don’t boil the cream: Once you add the heavy cream at the end, keep the heat low so the dairy does not curdle or split.
What To Serve With Autumnal Harvest Soup
This rich soup practically begs for a classic grilled cheese sandwich made with sharp cheddar or gruyere. I also love serving it with a crusty sourdough baguette for dipping, or a crisp apple and pecan salad to balance the richness.
How To Store
Store leftover soup in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months if you leave out the heavy cream before freezing.
FAQs
Can I use canned butternut squash puree instead of fresh?
Yes, you can substitute about 1.5 cups of canned butternut squash puree to save prep time. Simply add it at the same time as the pumpkin puree.
Is this soup naturally gluten-free?
Yes, all the base ingredients in this copycat recipe are completely gluten-free. Just ensure your vegetable broth is certified gluten-free if you have a high sensitivity.
Can I make this dairy-free or vegan?
Absolutely. Swap the heavy cream for full-fat coconut milk or a rich cashew cream, and use olive oil instead of butter if you prefer.
Why is my soup too thick?
Pumpkin and squash puree can vary in moisture. If your soup feels too thick after blending, simply whisk in an extra half cup of vegetable broth until you reach your desired consistency.
Nutrition
- Calories: 210 kcal
- Total Fat: 13 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 650 mg
- Total Carbohydrate: 22 g
- Protein: 4 g
Try More Recipes:
Trader Joes Autumnal Harvest Soup Recipe
6
servings15
minutes35
minutes50
minutesVelvety and creamy, this Trader Joes Autumnal Harvest Soup Recipe blends fresh butternut squash, pumpkin puree, and crushed tomatoes for the ultimate fall meal. Ready in just 50 minutes, it is a surprisingly easy one-pot dinner ideal for chilly autumn weeknights.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 cups butternut squash, peeled and cubed
1 can (15 ounces) pure pumpkin puree
1 can (15 ounces) crushed tomatoes
4 cups vegetable broth
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
- 1. Sauté the Vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften.
- 2. Add Aromatics and Squash: Stir in the minced garlic, fresh sage, and fresh rosemary, cooking for 1 minute until fragrant. Add the cubed butternut squash, stirring well to coat the vegetables in the herbs.
- 3. Simmer the Broth: Pour in the pure pumpkin puree, crushed tomatoes, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes until the butternut squash is completely fork-tender.
- 4. Blend Until Smooth: Remove the pot from the heat. Carefully use an immersion blender to puree the soup directly in the pot until it reaches a velvety smooth consistency with no lumps remaining.
- 5. Stir in Cream: Stir in the heavy cream, kosher salt, and black pepper. Return the pot to low heat for 3 to 5 minutes just to warm it through, making sure not to let it boil.
