Autumn Harvest Soup

Get excited for the best part of the fall season! Tasty homemade soups that are sure to warm your hearts AND fill you up in the most delicious of ways.

Serves: 6|Serves: |Serves: |Serves: |Provided by Salad Savoy


  • 7 stalks Bright Lights® Swiss Chard
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 3 cups diced butternut squash (See Tip)
  • 2 cups diced potatoes
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Remove the colorful stems from the Bright Lights® and cut the stems into 1/2-inch pieces; set aside. Cut the leaves of 2 of the stems in half lengthwise and then into ¼-inch ribbons; set those aside as well. (Wrap up the remaining 5 leaves and save them for a salad or another use.)
  2. In a soup pot over medium heat, heat oil until hot. Sauté onion and garlic for 4 to 5 minutes or until tender. Add chicken broth, Bright Lights® stems, (not the leafy part), squash, potatoes, nutmeg, salt, and pepper; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes. Add the cut-up Bright Lights® leaves and continue to simmer for 5 to 8 minutes, or until vegetables are tender.
    Salad Savoy Tip! Rather than trying to cut up fresh butternut squash, pick up a 16ounce package of fresh diced butternut squash in your produce aisle. It’s a whole lot easier!