Autumn Harvest Soup - Chef Sabrina Mancin

Autumn Harvest Soup

This super easy and extremely comforting soup uses seasonal vegetables and it is perfect to enjoy on a cool autumn (or winter) day.


• 1 ½ cups Carrots (½” cubes)
• 1 ½ cups Yellow onion (small chop)
• 3 cups Napa cabbage (medium shred)
• 2 cups Butternut Squash (¾” cubes)
• 2 cups Mushrooms (baby bella or your favorite, medium chop)
• 2 cloves garlic (whole)
• Salt
• Black pepper, parsley stems or leaves, thyme (all optional). You could also add a piece of ginger or lemongrass and some cubed tofu to give it an Asian twist.
• Grated Parmigiano Reggiano for serving (or your favorite cheese)*
• Crusty bread for serving

*NOTE: I wouldn’t serve it with cheese if you decide to use the ginger and lemongrass or if you want to keep it vegan but it is delicious if you decide to keep it plain or with the other herbs.



Enjoy with some crusty bread and cheese on top!

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