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!
This soup is a triple threat Pretty, healthy and delicious!
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.
Ingredient Notes for Fall Vegetable Soup
Vegetables: Feel free to use any and all vegetables that you'd like in this soup. As mentioned above, this is a great soup for using up odds and ends of vegetables in your fridge.
Chicken Broth: Swap this for Vegetable Broth for a vegetarian soup.
Kale: Any green will work here, such as chard or spinach.
Canned Diced Tomatoes: You can use fresh tomatoes here and simply dice them yourself.
Beans: Again, use what you have or what you like, from chickpeas, to black beans to kidney or white beans. Or use mixed beans.
Cook's Notes for Fall Vegetable Soup
My soup picture here features carrots, parsnips, butternut squash, tomatoes, kale and mixed beans (which includes chickpeas, black, kidney and navy beans)
Top Tip! The secret to great soup is learning to season them well with enough salt and freshly ground pepper. Seasoning will bring out all the great flavours. Be sure to taste at the end of cooking and before serving. If it tastes bland, it needs more salt!
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Fall Vegetable Soup
Ingredients
- 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 red pepper flakes or cayenne, or more, to taste
- Salt and pepper, to taste
- 4 cups chicken broth or vegetable broth, for vegetarian
- 14 oz canned diced tomatoes
- 3 sprigs fresh thyme
- 2 cups kale coarsely chopped, or 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
Instructions
- 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.
- 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.
- Discard the fresh thyme sprigs. Taste and season with more salt and pepper, as necessary. Garnish with shaved Parmesan or Pecorino cheese, if desired.
Susan Callin says
Susan here,
Made this today, fantastic. I did add a potato because I have a dear Freire day who is ill and I decided to purée some of the soup with the potatoes.
My friend has difficulty swallowing. It was so well received.
Another five stars for you Jennifer.
⭐️⭐️⭐️⭐️⭐️
Jennifer says
So happy to hear Susan :) Thanks!
Jessica says
Made this tonight and it was absolutely delicious!! Followed the recipe to a T. Will definitely add this to my soup rotation this winter. Yum!!
Jennifer says
So glad you enjoyed it, Jessica! Thanks :)
Kathy says
Wow! Jennifer, this soup is awesome! I have made it twice in the last week and even took it to someone who needed a meal and they loved it!
Jennifer M says
So glad you enjoyed it, Kathy. Don't you love the bit of allspice in it? Perfect Fall soup!
Maggie says
Found this on Pinterest and made it for dinner tonight (it's Fall here in Australia) and it was delicious! Thank you!
Jennifer M says
Thanks for letting me know, Maggie. Glad you enjoyed it.
Tony says
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??
Jennifer M says
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.
Linda says
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!!!
Jennifer says
So glad to hear it was a hit. One of my favourites, especially this time of year. Thanks for letting me know!
Jennifer says
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.
Carrie says
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!
Jennifer says
Thank you, Helene. Welcome (back?) to Ontario! I enjoyed reading your adventure on your blog.
Helene says
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.
Jennifer says
Thanks Joudie and thanks for leaving the link to your blog as well. I'm enjoying reading it!
joudie's Mood Food says
Oh yes! This soup really does look good. I can just imagine what the taste is like. Looks DIVINE! Just BEAUTIFUL for this season!
Jennifer says
Thanks so much, Betty and Mary.
Mary says
That is one BEAUTIFUL looking soup... and it sounds delicious! Great pictures! This has been bookmarked!
Mary xo
Delightful Bitefuls
Betty @ scrambled hen fruit says
This soup is gorgeous! I love all of the beautiful fall colors. It sounds delicious as well. :)