Fall Soup Recipe

As the weather cools and the days grow shorter, there’s nothing quite like a comforting bowl of soup to warm your soul. Fall soups are especially magical because they bring together the vibrant flavors of the season, from hearty root vegetables to the warming spices that seem to perfectly match the crisp autumn air. Whether you’re curled up with a good book, having friends over, or simply wanting to nourish your body, a good fall soup can be the answer. The best part? You can throw in whatever you’ve got from the garden or the pantry, making it a versatile, go-to meal for almost any occasion.

In this post, I’ll be walking you through an incredible fall soup recipe that’s both easy to make and packed with the deep, earthy flavors of the season. From gathering the ingredients to perfecting the final pot, I’ll guide you through each step of the process. Let’s dive in and create something that smells so good, you might just be tempted to skip the "waiting for it to cool down" phase!

Fall Soup Recipe: Root Vegetable & Butternut Squash Soup

This recipe features root vegetables and sweet butternut squash, which are staples of fall. It’s an earthy, velvety smooth soup that strikes a perfect balance between the natural sweetness of the squash and the heartiness of the roots. The blend of garlic, onion, and sage adds an aromatic depth, while the creamy finish brings everything together into a perfectly satisfying dish.

Ingredients Needed

Here’s everything you’ll need to gather for your fall soup creation. These ingredients celebrate fall’s bounty and work together beautifully to create the soup’s smooth texture and rich flavor.

• 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
• 2 large carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth if you prefer)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
• Salt and pepper, to taste
• 1/2 cup coconut milk (for creaminess)
• Fresh parsley or chives, chopped (for garnish)

Cooking Instructions

Let’s get cooking! Follow these easy-to-follow steps to create your fall soup masterpiece.

1. Prepare The Vegetables

   • Start by peeling and dicing the butternut squash, then slice the carrots and parsnips. Chop the onion and garlic as well.

2. Sauté The Aromatics

   • Heat the olive oil in a large soup pot over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes until it softens and becomes translucent.
   • Add the minced garlic and cook for another minute, just until fragrant.

3. Add The Root Vegetables

   • Toss the carrots, parsnips, and butternut squash into the pot. Stir everything together so the vegetables get a good coating of the olive oil and onions.

4. Season The Soup

   • Sprinkle in the cumin, cinnamon, nutmeg, and sage. Stir to combine the spices with the vegetables.

5. Simmer The Soup

   • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and let it cook for about 20-25 minutes, or until all the vegetables are tender.

6. Blend The Soup

   • Once the vegetables are tender, use an immersion blender directly in the pot to blend everything into a smooth, velvety texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a stand blender. (Just be cautious when blending hot liquids!)

7. Add Creaminess

   • Once the soup is blended, stir in the coconut milk for that creamy texture and tropical hint of sweetness.

8. Season To Taste

   • Taste your soup and add salt and pepper as needed. If you want a little extra sweetness, feel free to add a splash of maple syrup or honey.

9. Garnish And Serve

   • Ladle the soup into bowls and top with freshly chopped parsley or chives for a pop of color and freshness.

Ingredient Insights

Each of the ingredients in this soup brings something special to the table:

• Butternut Squash: This is the heart of the soup, offering a natural sweetness and creamy texture when cooked. It’s loaded with vitamin A, which is great for your skin, and it gives the soup that rich golden hue.
• Carrots & Parsnips: These root vegetables provide both sweetness and a slight earthiness, complementing the squash without overpowering it. They also add fiber and nutrients to make the soup even more nourishing.

• Spices

  • Cumin brings a smoky, warm depth that pairs beautifully with root vegetables.
  • Cinnamon and nutmeg add warmth and a sense of coziness, making this soup perfect for the fall season.
  • Sage provides an herbaceous note that ties all the flavors together, lending a savory balance to the sweetness of the vegetables.
• Coconut Milk: This ingredient adds a rich, creamy finish that softens the spice and creates a silky texture. Plus, it adds a slight sweetness, which complements the root veggies.
• Vegetable Broth: A good broth is key to enhancing the soup’s flavor. The vegetable broth adds a savory base, while you can adjust the seasoning as you go to make it as rich or light as you prefer.

Expert Tips

1. For Extra Depth of Flavor: If you want to elevate the taste, roast your squash and root vegetables first! Simply toss them in olive oil, salt, and pepper, then roast them at 400°F for about 25 minutes before adding them to the pot. Roasting caramelizes the sugars and deepens the natural flavors.
2. Add Some Heat: If you enjoy a little kick, sprinkle in some crushed red pepper flakes or a diced jalapeño with the garlic. This adds a subtle spiciness that pairs beautifully with the sweetness of the squash.
3. Make It a Meal: Want to turn this soup into a more filling dish? Add some cooked lentils or beans (like cannellini or chickpeas) into the mix for extra protein and fiber.
4. For a Smoother Texture: If you’re after an ultra-smooth soup, use a fine mesh strainer to strain the soup after blending. This will remove any remaining fibers or chunks for a perfectly velvety texture.
5. Freezer Friendly: This soup stores beautifully in the freezer. Just let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Reheat on the stovetop or in the microwave for a quick meal later.

Recipe Variations

If you’re in the mood for some creative changes, here are a few ideas to make this fall soup your own:

• Spicy Pumpkin Twist: Substitute half of the butternut squash with canned pumpkin for a more distinct pumpkin flavor. Add a pinch of cayenne pepper for an extra spicy kick.
• Apple & Ginger: Add some peeled, chopped apples for a fruity sweetness that pairs well with the fall spices. A small piece of fresh ginger can also be added for a bit of zing.
• Roasted Garlic & Shallots: Replace the onion with shallots and use roasted garlic for a deeper, more complex flavor. This gives the soup a sweeter, more mellow finish.
• Bacon Topping: For those who enjoy savory toppings, crumbled bacon makes a perfect garnish. It adds a salty crunch that contrasts beautifully with the soup’s creamy base.

Final Words

This fall soup recipe is everything you could want: comforting, nourishing, and versatile. It captures the essence of the season through the vegetables, spices, and smooth textures. Whether you’re serving it for a cozy dinner, an autumnal gathering, or just as a hearty snack, it’s bound to become one of your go-to recipes as the seasons change.