Autumn Vegetable Soup - Recipe Girl (2024)

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 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:

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