Hearty September Harvest Soup

Name: Hearty September Harvest Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup diced carrots; 2 cups cubed butternut squash; 1 cup fresh or frozen corn kernels; 1 medium zucchini, sliced into half moons; 1 can (15 oz) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

A cozy bowl of soup that brings together late summer sweet corn and early fall squash.

By Enzo81 Kitchen· American· November 1, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

September is that wonderful time when we still have the last of the summer corn but start seeing beautiful pumpkins and squash at the stand. This soup is one of my favorites because it feels like a warm hug as the evenings start to get a little cooler.

I like to use whatever looks best at the market, so feel free to swap the vegetables based on what you have. It is a great way to use up those last few ears of corn along with some hearty root vegetables.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup diced carrots
2 cups cubed butternut squash
1 cup fresh or frozen corn kernels
1 medium zucchini, sliced into half moons
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

8Instructions

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, carrots, and squash to the pot and cook for about 5 to 7 minutes until they start to soften.
3
Stir in the garlic and dried thyme, then cook for just another minute until it smells fragrant.
4
Pour in the vegetable broth and bring the mixture to a gentle boil.
5
Reduce the heat to low and let it simmer for 15 minutes or until the squash is tender when pierced with a fork.
6
Add the corn, zucchini, and white beans to the pot.
7
Cook for another 5 to 8 minutes until the zucchini is tender but still holds its shape.
8
Season with salt and pepper to your liking, then ladle into bowls and top with fresh parsley.

Tips

This soup stays fresh in the fridge for about 4 days and actually tastes even better the next day as the flavors blend. You can also freeze individual portions in airtight containers for a quick healthy lunch later in the month.

#Healthy #Vegetarian #Gluten Free #Soup #September

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