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.
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
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
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 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
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. Taste and season with more salt and pepper, if necessary. Garnish with shaved Parmesan or Pecorino cheese, if desired.
Never Miss a New Recipe!Subscribe to the Seasons and Suppers Newsletter!
Nutrition
Calories: 193kcal, Carbohydrates: 26g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 1023mg, Potassium: 859mg, Fiber: 5g, Sugar: 5g, Vitamin A: 18430IU, Vitamin C: 77.3mg, Calcium: 139mg, Iron: 2.2mg
Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.
More Soup Recipes from the Seasons and Suppers Archives
Two Bean Tomato Spinach Soup
This easy bean soup starts with canned beans and tomatoes, for a quick, delicious, hearty and healthy soup.
Easy Italian Meatball Soup
This Easy Italian Meatball Soup is delicious, hearty enough for dinner and vegetable rich. Made easy starting with store-bought fully cooked meatballs.
Sesame Ginger Pork Meatball Soup with Bok Choy
This Sesame Ginger Pork Meatball Soup with Bok Choy has the most delicious pork meatballs, combined with a delicious broth and lots of bok choy goodness.
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. :)