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.
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
✏️How to make Autumn Vegetable Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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.
➡️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!
✔️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:
- Obviously I love this recipe because my family loves it, and that’s always a win!
- The leftovers make for a perfect for lunch on a cold fall day when on the hunt for a nice hot lunch.
- 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
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
- 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 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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