Warm up with a bowl of Golden Harvest Soup, a cozy blend of seasonal vegetables simmered to perfection. Pack this comforting recipe with carrots, squash, sweet potatoes, and hearty broth for a dish that’s as nourishing as it is colorful. Serve it as a satisfying weeknight dinner or a festive starter that celebrates the best of autumn produce. Customize it with your favorite herbs and toppings, and enjoy a soup that’s both wholesome and full of flavor. Enjoy other soups which include butternut squash, with my Butternut Squash Tomato Soup and Butternut Squash and Potato Soup.
Enjoy more typical fall flavors with my Autumn Quinoa Bowl, which has a lovely maple syrup spiced dressing, perfect for the season. Use barley in more of my recipes with my Barley Fried Rice, Barley Tabbouleh Salad or even Mediterranean Barley Salad.
Ingredients
Find below the list of ingredients to make my Golden Harvest Soup recipe.
- Butternut Squash
- Carrots
- Celery
- Onion
- Garlic Cloves
- Bell Pepper
- Rainbow Swiss Chard
- Pearl Barley
- Chicken Broth (or your broth of choice)
- Salt
- Cumin Powder
See recipe card for quantities.
Substitutions and Variations
Vegetables Substitutions
- Butternut squash ? Pumpkin, sweet potato, acorn squash, or even parsnips for a similar sweetness.
- Carrots ? Parsnips, turnips, or extra squash if you’re short on carrots.
- Celery ? Fennel stalks for a subtle anise flavor, leeks for mild sweetness, or omit if unavailable.
- Yellow onion ? White onion, red onion (slightly sharper), or 2–3 shallots.
- Garlic ? Garlic powder (½ teaspoon per clove) or roasted garlic for a sweeter flavor.
- Bell pepper ? Zucchini, poblano pepper for a smoky kick, or omit for a milder flavor.
- Swiss chard ? Kale, spinach, collard greens, or even cabbage.
Grains Variations
- Pearl barley ? Brown rice, farro, quinoa (shorter cooking time), or lentils for a gluten-free option.
Broth Substitutions
- Chicken broth ? Vegetable broth for vegetarian/vegan, or beef broth for a richer flavor.
- You can also use water + bouillon cubes if broth isn’t available.
Seasoning Ideas
- Cumin ? Smoked paprika for depth, curry powder for a warm twist, or coriander for a lighter earthiness.
- Salt ? Soy sauce, miso paste, or nutritional yeast for added umami.
Add-Ins & Variations
- Protein boost ? Add shredded chicken, turkey, sausage, or chickpeas for heartiness.
- Creamy version ? Stir in coconut milk, heavy cream, or a swirl of yogurt just before serving.
- Spicy twist ? Add chili flakes, cayenne, or chipotle powder for a kick.
- Herbal finish ? Top with fresh parsley, cilantro, dill, or thyme for brightness.
- Topping ideas ? A sprinkle of Parmesan, toasted pumpkin seeds, or crispy croutons.
How to make Golden Harvest Soup
Preheat the oven to 400F and line a baking tray with parchment paper.
- Prepare the butternut squash by pealing it and cutting off both ends. Carefully cut the squash in half and use a spoon to scrape out the seeds.
- Cut the squash in bite sized pieces and place on the prepared sheet pan. Drizzle with olive oil, and place in the preheated oven. Bake for 30 minutes, flipping the pieces over half way through.
- Prepare and chop celery, carrots, bell pepper, onion, and garlic. Roughly chop the Swiss chard in bite sized pieces and keep separate from the other vegetables.
- Place a large Dutch oven or soup pot on medium heat. Drizzle in the olive oil and add the carrots, celery, onion, garlic and bell pepper pieces. Sprinkle in the salt and cumin. Cook until the onions are translucent.
5. Add the pearl barley to the soup pot and deglaze it by pouring in all of the chicken broth. Bring to a simmer, cover and cook on low until the barley is tender, about 30 minutes.
6. Remove the soup from the heat and right away stir in the pieces of Swiss chard, followed by the roasted cubes of butternut squash. Adjust the seasoning, serve, and enjoy!
Storage
Store the Golden Harvest Soup in an airtight container in the refrigerator for up to 4 days. Make sure to let the soup cool to room temperature before sealing it to avoid condensation and soggy texture. For longer storage, freeze the soup in freezer-safe containers or zip-top bags for up to 3 months. When freezing, leave a little space at the top of the container to allow the liquid to expand. To reheat, thaw overnight in the fridge (if frozen) and warm gently on the stovetop over medium heat, stirring occasionally, until hot.
Recipe
Golden Harvest Soup
Ingredients
- 1 small Butternut Squash
- 2 tablespoon Olive Oil
- 2 pieces Carrots
- 2 ribs Celery
- 1 medium Yellow Onion
- 4 cloves Garlic minced
- ½ large Bell Pepper
- 3 teaspoon Salt
- 2 teaspoon Cumin
- ½ cup Pearl Barley
- 8 cups Chicken Broth
- 2 cups Swiss Chard chopped, bite-sized
Instructions
- Preheat the oven to 400F and line a baking tray with parchment paper.
- Prepare the butternut squash by pealing it and cutting off both ends. Carefully cut the squash in half and use a spoon to scrape out the seeds.1 small Butternut Squash
- Cut the squash in bite sized pieces and place on the prepared sheet pan. Drizzle with olive oil, and place in the preheated oven. Bake for 30 minutes, flipping the pieces over half way through.2 tablespoon Olive Oil
- Prepare and chop celery, carrots, bell pepper, onion, and garlic. Roughly chop the Swiss chard in bite sized pieces and keep separate from the other vegetables.2 pieces Carrots , 2 ribs Celery , 1 medium Yellow Onion, 4 cloves Garlic , ½ large Bell Pepper
- Place a large Dutch oven or soup pot on medium heat. Drizzle in the olive oil and add the carrots, celery, onion, garlic and bell pepper pieces. Sprinkle in the salt and cumin. Cook until the onions are translucent.2 teaspoon Cumin , 3 teaspoon Salt
- Add the pearl barley to the soup pot and deglaze it by pouring in all of the chicken broth. Bring to a simmer, cover and cook on low until the barley is tender, about 30 minutes.½ cup Pearl Barley , 8 cups Chicken Broth
- Remove the soup from the heat and right away stir in the pieces of Swiss chard, followed by the roasted cubes of butternut squash. Adjust the seasoning, serve, and enjoy!2 cups Swiss Chard
