A hearty 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 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!
Ingredients and substitutions
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.
Step-by-Step Photos
Recipe Tips
- Carrots can take a surprisingly long time to cook through. After your soup has simmered covered, take a minute to 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!
Get the Recipe: Fall Vegetable Soup
Ingredients
- 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
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 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.
Notes
More Fall Soup Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!!
So glad you enjoyed it, Jessica! Thanks :)
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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!
So glad you enjoyed it, Kathy. Don’t you love the bit of allspice in it? Perfect Fall soup!
Found this on Pinterest and made it for dinner tonight (it’s Fall here in Australia) and it was delicious! Thank you!
Thanks for letting me know, Maggie. Glad you enjoyed it.
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!!!
So glad to hear it was a hit. One of my favourites, especially this time of year. Thanks for letting me know!
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!
Thank you, Helene. Welcome (back?) to Ontario! I enjoyed reading your adventure on your blog.
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.
Thanks Joudie and thanks for leaving the link to your blog as well. I’m enjoying reading it!
Oh yes! This soup really does look good. I can just imagine what the taste is like. Looks DIVINE! Just BEAUTIFUL for this season!
Thanks so much, Betty and Mary.
That is one BEAUTIFUL looking soup… and it sounds delicious! Great pictures! This has been bookmarked!
Mary xo
Delightful Bitefuls
This soup is gorgeous! I love all of the beautiful fall colors. It sounds delicious as well. :)