As the weather cools and the days grow shorter, there’s nothing quite like a warm, hearty bowl of soup to bring comfort and coziness to your day. Whether you’re looking to use up the last of your fall produce or just craving something to warm you from the inside out, autumn is the perfect time to enjoy rich, flavorful soups packed with seasonal ingredients.
In this article, we’ll dive into three fall-inspired soup recipes that are not only hearty and delicious but also easy to make. These soups are perfect for chilly evenings, weekend lunches, or meal prep for the week ahead.
Why Fall is the Best Time for Soup
Autumn brings with it a bounty of fresh, earthy produce—think pumpkins, butternut squash, root vegetables, and hearty greens. These ingredients not only lend themselves beautifully to soups but also infuse each bowl with the flavors of the season. Whether it’s a creamy squash soup, a chunky vegetable stew, or a rich lentil soup, autumn soups offer a perfect blend of nutrition and comfort.
3 Hearty Autumn Soup Recipes
1. Creamy Butternut Squash Soup with Sage
This creamy butternut squash soup is the epitome of fall flavors. It’s rich, velvety, and infused with earthy sage and sweet roasted squash. Plus, it’s surprisingly easy to make and perfect for a cozy evening.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream)
- 1 tablespoon olive oil
- 1 teaspoon fresh sage (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Pumpkin seeds (for garnish)
- A drizzle of olive oil (for serving)
Instructions:
1- Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 25-30 minutes, or until the squash is tender and caramelized.
2- Sauté the Onion and Garlic:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
3- Simmer the Soup:
- Add the roasted butternut squash to the pot, followed by the vegetable broth and sage.
- Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld together.
4- Blend and Serve:
- Use an immersion blender (or transfer to a regular blender) to purée the soup until smooth.
- Stir in the coconut milk or cream, and adjust seasoning with salt and pepper.
- Serve the soup with a drizzle of olive oil and a sprinkle of toasted pumpkin seeds.
Why It’s Awesome:
This soup is creamy, flavorful, and full of fall goodness. The roasted squash gives it a deep, caramelized sweetness, while the coconut milk adds a luscious texture. It’s perfect for when you want something both hearty and light.
2. Autumn Lentil and Sweet Potato Stew
For something hearty and protein-packed, this autumn lentil and sweet potato stew is a perfect option. It’s loaded with tender sweet potatoes, protein-rich lentils, and warming spices that will fill you up and keep you warm on the coldest fall days.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
1- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
- Add the minced garlic, cumin, smoked paprika, and cinnamon, and cook for another minute until fragrant.
2- Simmer the Stew:
- Add the diced sweet potatoes, lentils, and vegetable broth to the pot.
- Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes, until the lentils and sweet potatoes are tender.
3- Season and Serve:
- Season the stew with salt and pepper to taste.
- Serve it warm, garnished with fresh parsley for a pop of color and freshness.
Why It’s Awesome:
This stew is hearty, filling, and packed with plant-based protein and fiber. The sweet potatoes add a natural sweetness, while the lentils provide a satisfying, earthy flavor. It’s a perfect meal for cool autumn nights.
3. Rustic Harvest Vegetable Soup
This rustic harvest vegetable soup is a great way to use up whatever fall vegetables you have on hand. It’s a chunky, wholesome soup that’s full of flavor and packed with nutritious ingredients.
Ingredients:
- 2 potatoes, diced
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 zucchini, diced
- 1 cup chopped kale or spinach
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Instructions:
1- Sauté the Onion and Garlic:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes until softened.
- Add the garlic and cook for another minute.
2- Add Vegetables and Broth:
- Add the diced potatoes, carrots, parsnip, zucchini, and vegetable broth to the pot.
- Stir in the can of diced tomatoes, thyme, and oregano.
- Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
3- Add Greens and Season:
- Stir in the chopped kale or spinach and let it wilt in the soup for about 5 minutes.
- Season the soup with salt and pepper to taste.
4- Serve:
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese for extra flavor.
Why It’s Awesome:
This soup is rustic and hearty, with chunks of tender vegetables in every bite. It’s a great way to get a variety of nutrients from seasonal produce, and the Parmesan adds a rich, salty finish that brings everything together.
