Save This hearty fall vegetable soup has warmed my kitchen every autumn for years. Piled high with gorgeous seasonal produce and bubbling away on the stove, it fills the house with a comforting aroma of thyme and sage. Whether your garden is overflowing or you just want a nourishing dish as the leaves turn, this soup delivers cozy, nourishing simplicity.
I first made this when a friend dropped off a giant butternut squash from her garden. Every year since, I look forward to filling my biggest pot to share with family and neighbors on chilly evenings.
Ingredients
- Olive oil: gently softens vegetables and helps flavors blend choose a fruity extra virgin for the best taste
- Yellow onion: provides classic savory sweetness look for firm heavy onions with shiny outer skins
- Carrots and celery: build a classic soup base use carrots with bright color and crisp celery stalks for freshness
- Garlic: deepens the flavor opt for firm plump cloves and mince just before cooking
- Yukon Gold potatoes: add comforting creaminess these hold their shape and are less starchy than russets
- Butternut squash: brings a subtle sweetness with vibrant color pick one that feels heavy with matte tan skin
- Parsnip and sweet potato: create earthy sweetness and hearty texture find small to medium ones with no soft spots
- Green beans: boost freshness and a slight crunch choose beans that snap easily and look vibrant
- Canned diced tomatoes: brighten the broth with a bit of acidity use good-quality tomatoes for best flavor
- Vegetable broth: ties all the ingredients together homemade or low-sodium store-bought is ideal
- Bay leaf dried thyme and sage: infuse warmth and herbal notes crush herbs gently to release oils
- Salt and ground black pepper: season and enhance every flavor adjust to taste as you cook
- Kale or Swiss chard: add vibrant greens and extra nutrients look for dark unblemished leaves
- Fresh parsley: gives a zesty pop at the end flat-leaf has the most flavor
Instructions
- Prepare the Flavor Base:
- Finely chop onion carrots and celery. Warm olive oil in a large soup pot over medium heat. Add these aromatics and sauté slowly stirring occasionally for five to seven minutes until they become soft and fragrant.
- Bloom the Garlic:
- Add minced garlic to the softened vegetables. Cook for one minute stirring constantly until you smell the garlicky aroma. This ensures the garlic does not burn and lends its full flavor.
- Add Hearty Vegetables:
- Stir in diced potatoes butternut squash parsnip sweet potato and green beans. Let these cook for another five minutes still over medium heat stirring every minute or so to prevent sticking and ensure even cooking.
- Combine and Simmer:
- Pour in the diced tomatoes with their juices and all the vegetable broth. Drop in the bay leaf dried thyme dried sage salt and ground black pepper. Bring the mixture to a gentle boil over high heat stirring to combine.
- Cook Until Tender:
- Lower the heat to maintain a steady simmer. Cover the pot and let the soup gently bubble for twenty-five to thirty minutes. Check that all root vegetables are fork tender.
- Add Greens and Finish:
- Remove the bay leaf. Add chopped kale or Swiss chard. Stir well and cook uncovered for three to five minutes until the greens wilt but stay bright. Taste the soup and adjust seasoning if needed.
- Serve and Garnish:
- Just before serving stir in fresh chopped parsley. Ladle hot soup into bowls and top with a little more black pepper if you like.
Save Butternut squash is my favorite ingredient here. I love how it turns buttery and sweet while simmering. One year my youngest daughter helped peel and chop all the squash with me at the kitchen table and every fall since then she insists that is her special job.
Storage Tips
Store leftovers in a sealed container in the refrigerator for up to five days. Let the soup cool before refrigerating so you do not lose texture. If the soup thickens after sitting add a splash of broth or water when reheating. This recipe also freezes beautifully. Divide into freezer-safe portions cool completely and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove.
Ingredient Substitutions
Out of butternut squash Try diced pumpkin or acorn squash for a similar texture. No parsnips Use more carrots or sweet potatoes instead. Any hearty greens like spinach mustard greens or even collard greens will work in place of kale or chard. Cannellini beans or chickpeas can add protein if you want a heartier meal. If gluten is a concern always check your broth and canned tomato labels.
Serving Suggestions
Serve steaming bowls of this vegetable soup with crusty bread or gluten-free crackers on the side. For a vegan meal keep toppings simple with extra parsley but if dairy is welcome add a little swirl of olive oil or vegan pesto before serving. On chilly days I sometimes pair it with a sharp salad for contrast. For kids I blend a portion to make it smoother and serve with a sprinkle of nutritional yeast.
Cultural Notes
Vegetable soups have been a staple of American kitchens for generations especially in the fall when gardens overflow with root vegetables and dark leafy greens. This recipe is a seasonal update to the classic minestrone using ingredients at their best in cool weather. It is an easy way to celebrate harvest time and bring family together around the table.
Seasonal Adaptations
In early fall add fresh corn kernels or late tomatoes. In winter stir in cubes of roasted winter squash or leftover Thanksgiving vegetables. When spring arrives toss in young spinach or peas in the last minutes of cooking.
Save This soup is a family tradition and the perfect way to celebrate the best of fall produce. Share it with loved ones whenever you crave warmth and comfort in a bowl.
Recipe FAQ
- → How do I make the soup creamier?
Blend half of the soup before stirring it back into the pot for a velvety consistency.
- → Can I substitute other greens for kale?
Yes, use Swiss chard or spinach for a similar texture and fresh flavor.
- → What pairs well with this soup?
Serve with crusty bread or garnish with Parmesan for extra richness and crunch.
- → How can I add more protein?
Add canned cannellini beans when adding the tomatoes for extra protein and heartiness.
- → Is this suitable for vegan and gluten-free diets?
Absolutely! Just ensure vegetable broth and canned items are certified gluten-free if needed.
- → What equipment is needed?
You'll need a large soup pot, knife, cutting board, wooden spoon, and ladle for serving.