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A vibrant orange bowl of harvest soup made with butternut squash and sweet potatoes, garnished with toasted pumpkin seeds and fresh thyme sprigs. The soup is served in a rustic ceramic bowl on a wooden table, with crusty bread on the side and autumn-themed decor in the background, including squash and fallen leaves.

Harvest Moon Soup

Dorey Duncan Scott
Warm your soul with this hearty Harvest Moon Soup, perfect for the Waning Gibbous phase. Featuring roasted butternut squash and sweet potatoes, this seasonal dish celebrates abundance and togetherness with every spoonful. Garnished with toasted pumpkin seeds and fresh thyme, it’s a comforting bowl of gratitude. Serves 6 and pairs beautifully with the Waning Gibbous Reflection Planner. 🍂✨
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6 bowls
Calories 220 kcal

Equipment

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 1 large carrot peeled and chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
  • ½ cup toasted pumpkin seeds for garnish
  • Fresh thyme sprigs for garnish Optiona

Instructions
 

Roast the Vegetables

  • Preheat oven to 400°F (200°C).
  • Place butternut squash, sweet potatoes, carrot, and onion on a baking sheet.
  • Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Roast for 25-30 minutes, or until tender and slightly caramelized.

Prepare the Soup Base

  • In a large pot, heat a drizzle of olive oil over medium heat.
  • Add the garlic and cook until fragrant, about 1 minute.

Blend the Soup

  • Add the roasted vegetables to the pot along with the vegetable broth.
  • Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches.

Add Creaminess and Spices:

  • Return the pureed soup to the pot.
  • Stir in coconut milk, cinnamon, nutmeg, and additional salt and pepper to taste.
  • Simmer for 10 minutes to allow flavors to meld.

Serve

  • Ladle the soup into bowls and garnish with toasted pumpkin seeds and thyme sprigs, if desired.
  • Serve warm and enjoy the comforting flavors of the season.

Notes

Why it Fits the Phase:

The Waning Gibbous moon is a time for gratitude and sharing. This hearty and nourishing soup, made with seasonal ingredients, reflects the warmth of this phase, encouraging togetherness and reflection.
 
Pair this heartwarming soup with the Waning Gibbous Reflection Planner to share gratitude and reflect on the season’s abundance.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 12gFiber: 6gSugar: 6g
Keyword Butternut Squash and Sweet Potato Soup, Comforting Autumn Soup, Harvest Moon Soup, Lunar-Inspired Recipes, Seasonal Vegetable Soup, Waning Gibbous Recipe
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