Autumn Vegetable Soup

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

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

✏️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.

➡️Recipe Tips:

• To prepare this soup as gluten 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. Spread ½ ounce of goat cheese on top of each; sprinkle with chives. Use as a dunker for your soup!

✔️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. 

★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:

• Tuscan Vegetable Soup with White Beans and Parmesan
• Slow Cooker Vegetable Soup 
• Italian Sausage and Vegetable Soup 
• Quinoa Vegetable Soup 
• Easy Vegetable Soup 

5 from 2 votes

Autumn Vegetable Soup

By RecipeGirl.com

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

Prep: 35 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 6 servings (1 cup per serving)

SaveSaved Pin Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

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
• ▢ ⅛ teaspoon cayenne pepper, or more to taste
• ▢ salt, to taste

Instructions 

• 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.
• 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 as gluten 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!