Creamy Harvest Soup
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This is the kind of soup that feels like a full meal in a bowl. You’ve got hearty wild rice, tender butternut squash, savory browned sausage, and kale, all simmered together in a creamy broth with just a little apple cider for a touch of sweetness. The Parmesan and Dijon at the end add so much flavor and make the broth extra rich without overpowering all of the cozy fall ingredients.
One of the things I love most about this soup is the combination of sweet and savory flavors. The apple and butternut squash bring just enough sweetness to balance the sausage, herbs, and creamy Parmesan broth.
And because everything cooks in one pot, this is a great recipe to make on a chilly weeknight when you want something comforting without a ton of work. And don’t forget to serve it with a side of my crusty bread to soak up all the extra soupy goodness!
Love all things cozy for fall? Check out my Fall series, which features recipes like my Feel Good Slow Cooker Lemon Chicken Soup, Slow Cooker Beef Stew, Sausage, Kale, and White Bean Soup, Slow Cooker Chicken Gnocchi Soup, or Sheet Pan Maple-Dijon Chicken.
Table Talk with Tawnie
I wanted a really cozy soup that just embodied Fall and I feel like this soup does exactly that. It’s hearty yet somehow light at the same time, creamy but not over the top creamy just the goldilocks amount, and it’s overall really satisfying. I love this with warm, crusty bread on a cool Fall evening and I just know you’ll be in love with this one, too!
Fall Series
Back by popular demand is my Fall series for 2026! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
- Sausage: I like using mild Italian sausage for this soup because it adds so much savory flavor without making the soup spicy. You can use bulk sausage or remove the casings from links.
- Apple: Honeycrisp or Gala both work great here. Peel the apple and grate it using the larger holes on a box grater so it softens into the vegetables and adds subtle sweetness throughout the soup.
- Apple cider: Use unfiltered apple cider, not apple cider vinegar! The cider adds a subtle sweetness and brings out the fall flavors of the squash and apple.
- Butternut squash: Use peeled, diced butternut squash cut into 1/2-inch cubes so it cooks evenly and becomes tender without falling apart. If you need help prepping your squash, check out my How To Cut A Butternut Squash guide for an easy step-by-step tutorial on trimming, peeling, and cutting it.
- Chicken broth: Regular low-sodium chicken broth works great, but you can also use chicken bone broth if you’d like to add a little extra protein. I also love using my homemade chicken broth for even more flavor.
- Wild rice: I use a wild rice blend for this recipe, which gives the soup a hearty texture and cooks nicely right in the broth. This is the wild rice blend I use.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the sausage
In a large Dutch oven, cook the sausage, breaking it into bite-size crumbles, until cooked through and browned on the edges. Then remove to a separate plate.
Cook the aromatics
Cook the butter with the onion, carrots, and celery until softened, then add the grated apple and cook until tender. Stir in the garlic, herbs, red pepper flakes, salt, and pepper, and cook briefly until fragrant.
Sprinkle the flour over the vegetables and cook briefly, then slowly stir in the apple cider, scraping up any browned bits. Add the chicken broth, wild rice blend, and bay leaf, then bring to a gentle boil and simmer, covered, for about 20 minutes.
Add the remaining ingredients
Stir in the butternut squash and browned sausage, then simmer until the rice is tender and the squash is fork-tender. Remove the bay leaf and finish with heavy cream, Dijon, and Parmesan, then gently simmer in the kale until wilted.
Serve & enjoy!
Serve the soup and top with extra cheese and herbs. Pair with your favorite crusty bread and enjoy!
Expert Tips
- Brown the sausage well: Let the sausage develop some golden-brown edges before removing it from the pot. Those browned bits add so much flavor to the soup!
- Grate the apple instead of dicing it: Using the larger holes on a box grater allows the apple to soften into the vegetables, adding subtle sweetness without leaving big pieces of apple throughout the soup.
- Don’t skip the cider: Apple cider adds a little sweetness and really brings out the flavors of the butternut squash and apple. Just make sure you’re using apple cider, not apple cider vinegar!
- Cook the flour before adding the liquid: Give the flour about a minute to cook with the vegetables, stirring constantly. This helps eliminate any raw flour taste and makes it easier to create a smooth broth.
- Keep the soup at a gentle simmer: Once the cream and Parmesan are added, avoid boiling the soup. A gentle simmer helps keep the broth creamy and prevents the dairy from separating.
- Check your rice: Wild rice blends can vary quite a bit in cooking time. Start checking the rice according to the package directions and add a little extra broth if needed
- Adjust the consistency at the end: The rice will continue absorbing liquid as the soup sits. Add more broth if you’d like a thinner soup, or let it rest uncovered for a few minutes if you’d prefer it thicker.
How To Cut A Butternut Squash
Learn How To Cut A Butternut Squash with this easy step-by-step guide for trimming, peeling, and prepping squash for all of your favorite fall recipes.
Variations / Substitutions
- Greens: Feel free to use spinach or swiss chard if kale isn’t your thing!
- Use a different sausage: Spicy Italian sausage adds a little heat, while chicken or turkey sausage can be used for a lighter option.
- Try a different apple: Honeycrisp and Gala are my favorites, but Fuji or another sweet, crisp apple will work, too.
- Add more veggies: Mushrooms, sweet potato, or extra carrots would all be delicious additions.
- Make it dairy-free: Use a dairy-free heavy cream alternative and your favorite dairy-free Parmesan substitute.
- Slow cooker instructions: Brown the sausage on the stovetop as directed and transfer to the slow cooker. Then, sauté the onion, carrots, celery, apple, garlic, and seasonings for 3-4 minutes. Omit the flour. Transfer everything to a 6-quart slow cooker except the cream, Dijon, Parmesan, and kale. Add the cider, broth, wild rice, squash, and bay leaf. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the rice and squash are tender. Stir in the cream, Dijon, Parmesan and kale. Cover and cook on HIGH for another 15–20 minutes, until the kale is tender. Finish with lemon juice and season to taste. Because rice brands cook differently, check the soup early and add warm broth if it becomes too thick.
Storage / Freezing
- Store: Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. The wild rice will continue absorbing the broth as it sits, so add a splash of chicken broth when reheating if needed.
- Reheating: Reheat individual portions in the microwave or warm larger portions gently on the stovetop over medium-low heat. Stir occasionally and avoid bringing the soup to a hard boil.
- Freezing: Because this soup contains cream and Parmesan, I recommend freezing it only if necessary, as the dairy can separate slightly when thawed. For the best texture, freeze the soup before adding the cream, Dijon, and Parmesan, then thaw, reheat gently, and stir in the dairy ingredients just before serving.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Creamy Harvest Soup
Ingredients
- 1 lb. mild Italian sausage
- Olive oil (as needed)
- 1 Tbsp. unsalted butter
- 1 medium yellow onion (finely diced)
- 2-3 medium carrots (peeled and diced)
- 3 celery ribs (diced)
- 1 medium Honeycrisp or Gala apple (peeled and grated (I use the larger holes on my box grater))
- 5-6 cloves garlic (minced)
- 1 Tbsp. chopped fresh sage
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes (optional)
- 1 tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper (plus more to taste)
- 2 Tbsp. all-purpose flour
- 1/2 cup unfiltered apple cider (NOT apple cider vinegar)
- 6 cups low-sodium chicken broth (plus more as needed because soup thickens with the rice)
- 1 cup uncooked wild rice blend
- 4 cups peeled and diced butternut squash (cut into 1/2-inch cubes)
- 1 bay leaf
- 1 cup heavy cream
- 2 tsp. Dijon mustard
- 1/2 cup freshly grated Parmesan cheese (I use a microplane to get fine shreds)
- 4 packed cups chopped kale (tough stems removed (or baby spinach if you don’t care for kale))
For Serving
- Freshly grated Parmesan cheese
- Chopped fresh parsley or sage
- Cracked black pepper
- Crusty bread
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the sausage: Heat a large Dutch oven over medium-high heat. Add the sausage and cook for 7-9 minutes Start Timer, breaking it into bite-size crumbles, until cooked through and browned on the edges. Avoid stirring constantly so the sausage has time to caramelize against the pot. Using a slotted spoon, transfer the sausage to a plate. Leave about 1 tablespoon of the rendered fat in the pot, draining any excess. Add a drizzle of olive oil if the pot looks dry.1 lb. mild Italian sausage, Olive oil
- Cook the aromatics: Reduce the heat to medium and add the butter. Add the onion, carrots, and celery. Cook for ~5-6 minutes Start Timer, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the grated apple and cook for another 2-3 minutes Start Timer, until the apple softens and nearly melts into the vegetables. Add the garlic, sage, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 30-60 seconds, stirring constantly, until fragrant.1 Tbsp. unsalted butter, 1 medium yellow onion, 2-3 medium carrots, 3 celery ribs, 1 medium Honeycrisp or Gala apple, 5-6 cloves garlic, 1 Tbsp. chopped fresh sage, 1 tsp. fresh thyme leaves, 1/4 tsp. crushed red pepper flakes, 1 tsp. kosher salt, 1/2 tsp. black pepper
- Add the flour and cider: Sprinkle the flour over the vegetables. Cook for 1 minute Start Timer, stirring constantly, so no dry flour remains. Slowly pour in the apple cider while stirring and scraping up any browned bits from the bottom of the pot. Simmer for 1-2 minutes, until the cider has reduced slightly. Start Timer2 Tbsp. all-purpose flour, 1/2 cup unfiltered apple cider
- Simmer the rice: Gradually stir in the chicken broth. Add the wild rice blend and bay leaf. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes Start Timer, stirring once or twice to prevent the rice from sticking to the bottom.
- Add the squash: Stir in the diced butternut squash and return the browned sausage to the pot. Cover and continue simmering for ~20-25 minutes Start Timer, or until the rice is tender and the squash is easily pierced with a fork but still holds its shape. Cooking times vary among wild rice blends, so begin checking the rice according to its package directions. Add additional broth as needed if the rice absorbs more liquid than expected.4 cups peeled and diced butternut squash
- Finish the creamy broth: Remove and discard the bay leaf. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Add the Parmesan a little at a time, stirring after each addition until melted. Do not allow the soup to boil after adding the cream and cheese.1 cup heavy cream, 2 tsp. Dijon mustard, 1/2 cup freshly grated Parmesan cheese
- Add the kale: Lastly, stir in the kale and simmer gently for 3-5 minutes Start Timer, until wilted and tender. Taste and add more salt or black pepper as needed. For a thinner soup, stir in additional broth. For a thicker soup, let it rest uncovered for 5-10 minutes before serving. Start Timer4 packed cups chopped kale
- Serve: Ladle the soup into bowls. Top with more Parmesan, herbs, and cracked black pepper. Serve warm with crusty bread.Freshly grated Parmesan cheese, Chopped fresh parsley or sage, Cracked black pepper, Crusty bread
Notes
- Slow Cooker Option: Brown the sausage on the stovetop as directed and transfer to the slow cooker. Then, sauté the onion, carrots, celery, apple, garlic, and seasonings for 3-4 minutes. Omit the flour. Transfer everything to a 6-quart slow cooker except the cream, Dijon, Parmesan, and kale. Add the cider, broth, wild rice, squash, and bay leaf. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the rice and squash are tender. Stir in the cream, Dijon, Parmesan and kale. Cover and cook on HIGH for another 15–20 minutes, until the kale is tender. Finish with lemon juice and season to taste. Because rice brands cook differently, check the soup early and add warm broth if it becomes too thick.
- Store: Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. The wild rice will continue absorbing the broth as it sits, so add a splash of chicken broth when reheating if needed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
