Autumn Vegetable Soup - Recipe Girl (2024)

45 minutes minutes

5 from 2 votes

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This Autumn Vegetable Soup is perfectly themed for fall with butternut squash, carrots, and maple syrup.

Autumn Vegetable Soup - Recipe Girl (1)

Table of Contents

Autumn Vegetable Soup

This recipe has been in my to-try folder for a very long time. I have no idea who gave it to me, but I messed with it slightly, and that’s the version I’m sharing with you. This yummy creation is Weight Watchers WW plan friendly and easily gluten-free adaptable. You will find a link to WW Points on the recipe card at the end of this post.

My family crinkled their noses when I told them I’d be offering them Vegetable Soup for dinner. Their skepticism soon changed though. They actually loved it. A lot… which is a big surprise considering that they pretty much always balk at the idea of soup-for-dinner. And hey, I got my 11-year-old to eat some veggies. Willingly! Yee hah! This recipe is a definite keeper.

🛒Ingredients needed:

  • olive oil
  • onion
  • Granny Smith apple
  • turnips, butternut squash, carrots & sweet potatoes
  • vegetable broth
  • maple syrup
  • cayenne pepper
  • salt

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✏️How to make Autumn Vegetable Soup:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

  1. Heat oil in a large saucepan on medium high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Cool slightly.

  2. When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and reheat until warmed. Add syrup, then cayenne pepper and salt, to taste.

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➡️Recipe Tips:

  • To prepare this soup asgluten free, just be sure to use brands of broth and maple syrup that are known to be GF.
  • Feel free to change up the veggies. If there’s one you don’t like the flavor of, just add more of the others.
  • For toast toppers, cut 6 slices of baguette and toast them. Spread½ounce of goat cheese on top of each; sprinkle with chives. Use as a dunker for your soup!

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✔️What to serve with Autumn Vegetable Soup:

  • It’s great with the salad pictured: Mixed Green Salad with Apple Cider Vinaigrette (which my husband fell in love with, and I have to admit, I love it too!)
  • I made some toasts with goat cheese and chives, but Cheesy Garlic Bread would be wonderful, too. They both make for excellent dunking material.
  • I think this soup goes perfectly with a glass of cold Chardonnay, or for the kiddos, maybe a glass of sparkling cider.

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★How to Store:

This is a soup that freezes well, so if you’re not going to eat the leftovers within 3 to 4 days, seal in an airtight container and pop it in your freezer.

❤️Why I love this recipe:

  1. Obviously I love this recipe because my family loves it, and that’s always a win!
  2. The leftovers make for a perfect for lunch on a cold fall day when on the hunt for a nice hot lunch.
  3. The flavors of cayenne and maple syrup give this the slightly sweet and slightly spicy combination that I love.

Here are some Vegetable Soup recipes you might enjoy:

Autumn Vegetable Soup

This soup is perfectly themed for fall with butternut squash, carrots, and maple syrup.

Recipe Details

Prep Time: 35 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 20 minutes mins

Course: Soup

Cuisine: American

Keyword: soup, Vegetable Soup

Servings: 6 servings (1 cup per serving)

Calories: 160kcal

Author: RecipeGirl.com

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup coarsely chopped onion
  • 1 cup peeled, cored and coarsely chopped Granny Smith apple
  • 1 cup peeled and coarsely chopped turnip
  • 1 cup peeled and chopped butternut squash (seeds discarded)
  • 1 cup coarsely chopped carrot
  • 1 cup peeled, chopped sweet potato
  • 5 cups vegetable (or chicken) broth
  • ¼ cup maple syrup
  • teaspoon cayenne pepper, or more to taste
  • salt, to taste

Instructions

  1. Heat oil in a large saucepan on medium high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Cool slightly.

  2. When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and reheat until warmed. Add syrup, then cayenne pepper and salt, to taste.

Notes

  • To prepare this soup asgluten free, just be sure to use brands of broth and maple syrup that are known to be GF.
  • For toast toppers, cut 6 slices of baguette and toast them. Spread ½ ounce of goat cheese on top of each; sprinkle with chives. Use as a dunker for your soup!

Nutrition

Serving: 1serving, Calories: 160kcal, Carbohydrates: 34g, Protein: 2g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 1044mg, Potassium: 508mg, Fiber: 4g, Sugar: 18g, Vitamin A: 13796IU, Vitamin C: 22mg, Calcium: 72mg, Iron: 1mg

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Autumn Vegetable Soup - Recipe Girl (2024)
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