Fall Vegetable Soup Recipe
This fall vegetable soup is perfect for when the weather starts getting colder, especially on the evenings when you just want a little something to warm you up. As the title suggests, this dish is filled with lots of veggies, including the fall favorite, butternut squash. This vegetarian soup is not only quick and easy to make, but is the perfect hearty and healthy weeknight recipe.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this festive, fall-themed recipe. "This recipe is so wholesome, and full of goodness. The range of veggies pair so well together to make a tasty and warming meal," Brookes raves. She also explains that her rendition of vegetable soup stands out above the rest, thanks to "The potatoes and squash [that] add a little more thickness to the soup, which makes it feel really hearty and filling."
Keep reading to find out how to cozy up with this delicious fall vegetable soup.
Gather the ingredients for this fall vegetable soup
Most of this soup's ingredients are found in your local grocery store's produce section –– just grab olive oil, yellow onion, carrots, 1 leek, butternut squash, potatoes, vegetable stock, and salt and pepper to taste.
Once you have those things, you can whip up a batch of this fall vegetable soup.
Cook the vegetables, and simmer the soup
First, dice the onion, carrots, and leek. Peel, and dice the butternut squash and potato.
Then, toss the onion, carrots, leak, and olive oil into a large pot over medium heat. Cook for about 10 minutes, or until all the vegetables have softened.
After that, add the potatoes, butternut squash, and vegetable stock to the same pot. Bring the mixture to a boil over high heat, cover, and reduce to a simmer. Let the ingredients cook at a simmer for at least 25 minutes.
Blend the soup
When the vegetables have cooked, carefully transfer the soup from the pot into a blender, and blitz until smooth for about 1 minute. Remove the soup from the blender, place it back into the pot, and add a little bit of salt and pepper to taste. "The taste is a rich, savory flavor, with some natural sweetness from the squash and carrot," Brookes shares.
Serve and enjoy
Ladle the soup into bowls or cups, and serve any way you'd like. Brookes suggests serving this fall vegetable soup with fresh bread, "Or you could mix a little rice or grated cheese through the soup." "Leftovers will keep well in the fridge [for] up to 3 days," she shares.
We hope this soup satisfies your cravings !
- 1 onion, diced
- 2 carrots, diced
- 1 leek, diced
- 1 tablespoon olive oil
- ½ butternut squash, peeled and diced
- 1 large potato, peeled and diced
- 4 cups vegetable stock
- Salt and pepper to taste
- Add the onion, carrots, leek, and olive oil to a large pot, and cook over medium heat until softened, about 10 minutes.
- Add the potato, butternut squash, and vegetable stock, and stir to combine. Bring the mixture to a boil, cover, and reduce to a simmer for 25 minutes.
- When the vegetables soften, transfer the soup to a large blender, and blitz until smooth for 1 minute.
- Return the soup to the pot, add salt and pepper to taste, and serve.
| Calories per Serving | 173 |
| Total Fat | 3.8 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 33.7 g |
| Dietary Fiber | 5.5 g |
| Total Sugars | 5.9 g |
| Sodium | 1,094.2 mg |
| Protein | 3.7 g |
