Fall Vegetable Soup

Fall Vegetable Soup

A hearty and healthy Fall Vegetable Soup, featuring Fall vegetables like butternut squash and carrots. Quick and easy, too!

Isn’t this a pretty soup? And not only that, this Fall Vegetable Soup is good for you, too. And did I mention tasty? Yes, this soup is a triple threat!

I love this soup because it’s good food and I just feel good eating it. I love the hint of allspice, which is perfect for Fall. I love that I can make it anytime with whatever odds and ends of vegetables happen to be in my fridge. I think you’ll love it, too, so I wanted to share it.

Fall Vegetable Soup

Cook’s Notes for Fall Vegetable Soup

My soup features carrots, parsnips, butternut squash, tomatoes, kale and mixed beans (which includes chickpeas, black, kidney and navy beans)

Fall Vegetable Soup

Fall Vegetable Soup

Course: Soup
Cuisine: American, Canadian
Keyword: Fall soup recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Energy: 193 kcal
Author: Jennifer Maloney
This is a wonderful Fall soup that you can adapt to what vegetables you happen to have handy, so this soup is a great "fridge cleaner". I'd really recommend the butternut squash though, as it's lovely in this soup. Be sure to taste and add additional seasoning at the end, if necessary.


  • 2 Tbsp olive oil
  • 3 medium carrots cut in to medium dice
  • 1 large yellow onion cut in to medium dice
  • 2 cloves garlic minced
  • 2 cups butternut squash peeled and cut into 1/2-inch-cubes (about half a 2-lb. squash)
  • 1/4 tsp allspice
  • Pinch crushed chilies or cayenne, or more, to taste
  • Kosher salt and pepper, to taste
  • 4 cups chicken broth
  • 14.5 ox diced tomatoes canned
  • 4 sprigs fresh thyme
  • 2 cups kale lightly packed and coarsely chopped (alternately, chard or spinach)
  • 1 cup canned chickpeas, cannellini beans or mixed beans (I like to use mixed, myself)
  • Optional: Garnish with shaved Parmesan or Pecorino


  1. Heat oil in a large soup pot over medium-high heat. Add the carrots and onion and cook until they begin to soften, stirring often, about 5 minutes. Add in the garlic and cook stirring for 1 minute. Add the squash, allspice, chilies, and 1 tsp. salt and stir well to combine. Add the broth, tomatoes and their juice, and thyme.
  2. Bring the soup to a boil and then reduce the heat to medium and cover the pot. Allow to simmer for 10 minutes. Add the kale and the chickpeas (or beanand cook, uncovered, until the vegetables are tender and the kale has wilted, about 10 minutes.
  3. Discard the fresh thyme. Taste and season with more salt and pepper, if necessary. Garnish with shaved Parmesan or Pecorino cheese, if desired.

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  • Found this on Pinterest and made it for dinner tonight (it’s Fall here in Australia) and it was delicious! Thank you!

  • Hello, I love vegetable soup, I am a bad cook, I tried this recipe, but my vegetables were:
    Cauliflower, butter squash, celery, baby carrots, white onion,garlic and finally 1 can of peach cream corn. The soup came out tatsting sweet :(. Help, what did I do wrong. was it the corn??

    • Hi Tony, yes, I’d say the cream corn was the culprit. That stuff is surprisingly sweet! I’d just stick with the usual vegetables (even if you have just a few varieties around, just use lots of them!). If you prefer your soup a little thicker/creamier, try pureeing a bit of it and adding it back in to the soup (even a few presses with a potato masher will work) and/or, just stir in a bit of cream or milk right near the end. Hope that helps. Don’t despair. Cooking is a lifelong learning experience and trials and errors.

  • My niece just made this at her fall/housewarming party (she used vegetarian bouillon cubes)…it tastes as delicious as it looks!!!!! The flavors and textures w/ the veggies and beans was incredible. Can’t wait to make it!!!

  • I threw in a chopped parsnip into my soup, Carie that wasn’t in the original recipe. I didn’t include it in the actual recipe as the soup itself is really made for throwing extra stuff into and the list of possibilities is endless.

  • The picture caption mentions parsnips, which I love, but I don’t see mention of them in the recipe? Not that it would need them as is it looks wonderful and quick, but would add another lovely complexity!

  • I have just discovered your blog. I just moved to Ontario from BC. What a great blog. Love the context. I like cooking with the seasons. This soup sounds perfect right now.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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