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
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.