Butternut squash, apple, carrots, fennel, kale, and wild rice. Let’s make a cozy soup full of the bounty of the fall harvest! Serve with with my family’s favorite cheese scones or an apple and arugula grilled cheese sandwich on the side!
Fall in the Kitchen
Fall is one of my favorite times of year in the kitchen!
Though the produce at the local farm markets and stands has changed from summer, there is still plenty of harvest bounty to be found.
Summer squash has given way to the hardier winter varieties — butternut, acorn, and delicata.
Instead of berries and stone fruit, there are a wide variety of apples, tart and crisp.
Cauliflowers, cabbages, and brussels sprouts have spent the whole summer growing and are now ready to be added to your favorite fall recipes.
In my mind, there is nothing better on a chilly blustery day than to spend it in the kitchen, with the oven and stovetop going.
Sweet baked treats.
Roasted veggies or stick-to-your-ribs casseroles.
Earthy pasta dishes.
And, my favorite for the season — cozy soup!
Today I am sharing the recipe for a Fall harvest veggie soup. It combines all the flavors I love this time of year!
Plus yummy cheese scones and a sweet-and-savory fall twist on a grilled cheese sandwich!
I hope you brought your appetite today!
Fall Harvest Veggie Soup
Years ago one Fall when I was visiting my parents in New York, my mom and I went for lunch at a local soup place.
It must be said that soup is my idea of a perfect meal this time of year.
Especially when it is chock full of healthy fresh veggies. I love the mix of flavors and textures!
The aromas that fill the home when a pot of soup is simmering on the stove.
And the feeling of comfort induced in me as I hold the warm bowl and swallow each savory bite.
For me, it nurtures both the body and the soul.
Back to that day with my mom. I had a Fall harvest veggie soup that was different from anything I had ever had.
Sadly, I can’t remember all that made it so special, but I know that it contained wild rice, mushrooms, and apple.
I have searched high and low on the internet for a soup similar to what I had that day. But I have never found anything that was quite it.
So recently, I set to work coming up with my own. In addition to the wild rice, mushrooms, and apple, I wanted it to contain some of my favorites from the fall farm market — winter squash, carrots, fennel, and kale.
What I pulled together is kind of like a soup version of a veggie stuffed squash.
Yum!
Wild Rice
Before I get to the recipe, a bit about wild rice…
Have you ever cooked with wild rice?!
Did you know that it is technically not a rice, but a whole grain that comes from the seeds of an aquatic grass that grows naturally in lakes, rivers and marshes? It is native to North America, primarily the state of Minnesota.
Wild rice is characterized by a nutty earthy flavor and firm chewy texture.
It is gluten-free, and rich in protein, fiber, potassium, and zinc, making it a healthy alternative to traditional rice.
I encourage you to give it a try in salads, side-dishes — or this soup!
Harvest Veggie Soup With Wild Rice and Apples
This soup came together easily. It is both vegetarian and vegan. Yay!
Feel free to Include or substitute your favorite veggies from the farm market right now. My daughter Zoë suggested adding celery root, but I didn’t find it at my stand. I always like fennel as a substitute for celery, but either (or both!) would be delicious. Or maybe you prefer sweet potato to winter squash.
That is the beauty of soup — it is so easy to make it your own!
The only ingredients I would say are key to this recipe are the mushrooms, apple, and wild rice.
A quick word on Better Than Bouillon: Alas, I have never been one of those cooks who always has homemade veggie broth in the freezer ready to add to soups. And I grew tired of buying cartons of broth. It seemed either they had a taste I didn’t like or they were just glorified salt water. For a while I used plain water in my soups. And then I discovered Better Than Bouillon. BTB is a concentrated bouillon paste. It comes in a variety of flavors — chicken, beef, vegetable, and even seafood. I find that just a spoonful adds a nice depth to soups. It is sold in jars at your local grocery store and can be kept in the fridge after opening. I always have some on hand!
I prefer a chunky soup, so I cut my veggies into larger pieces.
Harvest Veggie Soup With Apple and Wild Rice
Ingredients
- 3/4 cup uncooked wild rice
- 4 tbsp olive oil – 4 slow rounds of soup pot
- 1 large yellow onion – medium dice
- 1 medium fennel bulb – top and bottom removed, cored, medium dice
- 2 medium carrots – sliced into 1/4-inch rounds
- 1-2 garlic cloves – minced
- 10 oz cremini mushrooms – cut into 1/2-inch pieces
- 1 buttercup or small butternut squash – cut into 1/2-inch pieces
- 6 tbsp mixed fresh herbs, such as sage, thyme, rosemary – roughly chopped
- 4 cups kale (I used lacinato) – cut into thick slices
- 1 can cannellini beans – drained and rinsed
- 6 cups water – add more as needed to obtain desired thickness
- 1 rounded tbsp Vegetable Better Than Bouillon
- balsamic or apple cider vinegar to taste
Instructions
- Cook wild rice: Rinse under cold water, then add to pot with 3 1/2 C water and a good pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 45 minutes. Check to make sure there is enough water, adding as needed. I made the rice a day in advance.
- Heat olive oil in a large soup pot on the stove. I didn't measure, just did 4 slow circles around the pot.
- Add onion, season with a little salt and freshly ground pepper. Cook over low heat for about 15 minutes until the onion gets soft and starts to caramelize.
- Add fennel and carrots. Raise heat a bit and sauté for about 5 minutes, until they begin to soften.
- Add garlic for last 2 minutes of cooking time.
- Add mushrooms and squash. Turn heat up again, and continue to cook for 5 minutes. Give the veggies a good stir every minute or so, to keep from sticking to the bottom of the pot.
- Add water and Better Than Bouillon. Raise heat and bring to a simmer.
- Add beans, kale, wild rice and herbs. Simmer until all the veggies are cooked and flavors have melded together.
- Finish with a dollop or two of balsamic or apple cider vinegar. Salt and pepper to taste.
- Enjoy!
Our Family’s Favorite Cheese Scones
Years ago, I clipped a recipe for cheese scones out of the Washington Post.
These scones have become a favorite in our family, especially as an accompaniment to a comforting bowl of soup.
I searched online, but was unable to find the original recipe. (This was before the age of digital newspapers…)
Fortunately for you, though, I am sharing the recipe with you today!
You are welcome!
Washington Post Cheese Scones
Ingredients
- 1 1/2 cup all purpose-flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp dry mustard
- 4 tbsp cold butter, cut into bits
- 8 oz sharp cheddar cheese, grated. (About 1 /12 cups)
- 1 egg, lightly beaten
- 1/4 cup milk (or more as needed)
Instructions
- Preheat the oven to 425.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the flour, baking powder, salt, and mustard.
- Using a pastry cutter, cut the butter into the flour mixture until crumbly.
- Add the cheese and mix well.
- In a small bowl, mix the egg with 1/4 cup of the milk.
- Stir the egg-milk mixture into the flour mixture until a soft dough forms. Add more milk if necessary.
- Turn the dough onto a lightly-floured surface, and knead for just a couple seconds to bring the dough together.
- Carefully transfer the dough to the prepared baking sheet and pat it into an 8-inch circle.
- Cut into 6 wedges, then separate and arrange on the baking sheet so that they are not touching.
- Lightly brush the scones with milk.
- Bake until the tops are golden brown, 10-12 minutes. Best served warm!
Grilled Cheese With Apple and Arugula
If you are going for a soup and sandwich combo, I have a delicious fall take on a grilled cheese sandwich for you!
I use a panini press. Are these even a thing anymore? I remember when they were all the rage.
It is bulky and a pain to clean, but I find it makes the best crusty-on-the-outside gooey-on-the-inside grilled cheese sandwich!
I like a multi-grain bread and brush olive oil on one side of each piece.
Spread some sweet and spicy mustard on one piece of bread. I use Raye’s, small-batch crafted right here in Maine! They have a huge selection of specialty mustards (as well as the usual ones…).
Then layer on sharp cheddar cheese, sliced apple, a few pieces of thinly sliced red onion, and top with a handful of arugula.
Cook in the panini press or stovetop, until golden brown and crusty.
The sweetness of the apple combined with the spiciness of the arugula and the bite of the cheddar is perfection!
Also good with tomato soup, of course!
This Week
Phew, it has turned out to be a busy week!
Between a trip to Portland on Monday, volunteer work, and getting out this mid-week blog post, I feel like I have been going going going.
What is this retirement situation I have going on?!
I do actually like to be busy.
That said, I wouldn’t mind a day every now and then to relax with a book, pausing to take in the view…
Maybe next week.
I have some fun planned for tomorrow — a Maine friend I met through IG is coming for lunch! I am making White Bean, Rice, and Dill Soup from New York Times Cooking, and, of course, cheese scones!
This week I posted a few photos on IG that include glimpses of the FB Marketplace find I have told you about. Nobody has said a thing! Now I know how carefully everyone looks at my photos…
I will be sharing a full reveal on Saturday. There is still one thing I need to order for it to be complete, but I am excited to share it with you now. I love how it turned out!
In last week’s post, I wrote about my Thanksgiving table setting plus some small seasonal changes to the dining room hutch and living room mantel.
Until Saturday, friends!
Peace and love,
