A hearty and healthy Fall vegetable soup, with butternut squash, carrots and Kale. A hint of Allspice in the broth brings a subtle warmth to this vegetable-rich soup.
Why you'll love this Fall vegetable soup recipe
- This soup has a ton of vegetables in it - onion, carrots, butternut squash and Kale!
- Some beans are added, too, for some fibre and to make this a nice and hearty vegetable soup.
- I love the hint of allspice in the broth, which is perfect for Fall.
- Use any greens, any beans, any tomatoes and add in any other vegetables, you like. This is a very adaptable soup.
- Use vegetable broth for a delicious Fall vegetarian 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 in vegetable Broth for a vegetarian soup.
Butternut Squash You can dice your own squash from fresh or frozen, cubed butternut squash works perfectly here, too (and is much easier ;)
Kale: Any green will work here, such as chard or spinach.
Canned Tomatoes: You'll just need a small can of diced tomatoes, whole tomatoes that you hand-crush or canned cherry tomatoes. You could also use fresh tomatoes here and simply dice them yourself.
Beans: Again, use what you have or what you like. Anything from chickpeas, to black beans to kidney or white beans. Or use mixed beans. Any can in the 16-19-oz range is fine here.
- Carrots can take a surprisingly long time to cook through. After your soup has simmered covered, take a minute to taste taste a carrot. If it isn't tender, cover and simmer a few minutes longer, or until the carrots are tender, before proceeding.
- If your soup feels a touch too thick at the end of cooking, you can add a bit more broth to the pot, to taste.
- 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!
Fall Vegetable Soup
- 1 Tablespoons olive oil
- 3 medium carrots, cut in to medium dice (about 2 cups)
- 1 small yellow onion, cut in to medium dice (about 1/2 cup)
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cut into 1/2-inch-cubes or frozen butternut cubes
- 1/4 teaspoon allspice
- 1/8 teaspoon red pepper flakes, or cayenne, or more, to taste
- 1 teaspoon salt
- 4 cups chicken broth, or vegetable broth, for a vegetarian soup
- 14 oz canned tomatoes, diced, whole, crushed or canned cherry tomatoes
- 3 sprigs fresh thyme, or a 1/4 teaspoon dried thyme leaves
- 2 cups kale, coarsely chopped, or chard or spinach
- 16-19 oz canned beans or chickpeas, drained and rinsed
- Optional: Garnish with shaved Parmesan or Pecorino
- 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 red pepper flakes and cook stirring for 1 minute. Add the squash, allspice and salt and stir well to combine.
- Add the broth and bring the soup to a boil, then reduce the heat to low, cover the pot and simmer the soup for 10 minutes. *After 10 minutes, take a moment to taste-test the carrots to make sure they are tender. If not, cover and let simmer a few more minutes, or until the tomatoes are tender.
- Remove the lid and add tomatoes and their juice and the thyme. Stir to combine. Add the kale and the beans and cook, uncovered, until the kale has wilted and the flavours are developed, about 10 minutes.
- Discard the fresh thyme sprigs. Taste and season with more salt and pepper, as necessary. You may also add a touch more allspice at this point, as well. Serve garnished with shaved Parmesan or Pecorino cheese, if desired.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.