Autumn Vegetable Soup

It’s finally, finally, finally starting to get slightly chilly in the air here in San Diego- but only at night and early in the morning. The AC is off and the windows are open, letting in some of that welcome chill to cool us off on our- otherwise- hot days. Of course, we’re still in flip flops and tank tops, and taking occasional dips in the pool. But at least it feels like autumn at night. To celebrate the arrival of our autumn, here’s some 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- friendly and easily gluten-free adaptable.  149 calories for a cup of soup + the rest of the nutritional info is included in the recipe below.

My family crinkled their noses when I told them I’d be offering them Vegetable Soup for dinner. Their skepticism soon changed though. Keep reading.

Here’s how you make it: Cook onions in a small amount of oil.

Add mega fall vegetables- like butternut squash, carrot and sweet potato. There’s also an apple! And even turnips (though I promise you can’t taste them).

Add broth and boil it all under tender.

Puree it in a blender, food processor or super-cool Blendtec.  Sweeten it with maple syrup and spice-it-up with cayenne pepper.

I made some toasts with goat cheese and chives.  They made for excellent dunking material.  The soup turns out to be very creamy.  It’s lightly sweetened and has a hint of spice from the cayenne (you can make it as spicy as you want).

And the family update- 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 keeper.  And it’s going to make good leftovers for lunch too!

P.S. The salad pictured is: Mixed Green Salad with Apple Cider Vinaigrette (which my husband fell in love with- I have to admit, I loved it too!)

Print Print Recipe

Autumn Vegetable Soup

Yield: 6 servings (1 cup per serving)

Prep Time: 35 min

Cook Time: 45 min

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
1/4 cup maple syrup
1/8 teaspoon cayenne pepper, or more to taste
salt, to taste

Directions:

1. For soup: 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 re-heat until warmed. Add syrup, then cayenne pepper and salt, to taste.

Tips:

*To prepare this soup as gluten-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 1/2-ounce of goat cheese on top of each; sprinkle with chives. Use as a dunker for your soup!

Nutritional Information per serving: (does not include any added salt or baguette slices)
Serving size: 1 cup
Calories per serving: 149
Fat per serving: 2.8g
Saturated Fat per serving: .4g
Sugar per serving: 13.9g
Sodium per serving: ,span class="sodium">93.9g
Fiber per serving: 4.1g
Protein per serving: 3g
Cholesterol per serving: 0mg
Carbohydrates per serving: 30g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 2

Source: RecipeGirl.com

Leave a Comment




35 Responses to “Autumn Vegetable Soup”

  1. 1

    shelly (cookies and cups) — September 28, 2012 @ 4:05 AM

    This soup looks like fall in a pot! I am going to make this for lunch on Saturday. Love it!

  2. 2

    Aimee @ ShugarySweets — September 28, 2012 @ 4:38 AM

    Looks delicious! And with that salad? I think it’s going on the menu!

  3. 3

    Lori — September 28, 2012 @ 4:44 AM

    If you don’t want to use maple syrup, what should you use in its place?

  4. 4

    Marnely Rodriguez — September 28, 2012 @ 5:16 AM

    Looks delicious and quite simple, loving the maple in there!

  5. 5

    Robyn Stone | Add a Pinch — September 28, 2012 @ 5:32 AM

    Love, Love, Love this Lori!

  6. 6

    Julia — September 28, 2012 @ 5:46 AM

    Mmmmm, all those ingredients sound perfect!
    And, I’m loving the slightly cooler temps… barely cooler, but juuuust enough so we don’t have to blast the a/c!

  7. 7

    margo — September 28, 2012 @ 6:06 AM

    Just curious – cooking for 2 – I tend to avoid large recipes unless I am entertaining. Do you think it’s something I can make up and then freeze smaller portions?

  8. 8

    Jeanette — September 28, 2012 @ 6:09 AM

    I love all the veggies in this soup – I have a few turnips sitting around so now I know what I’m going to make with them!

  9. 9

    Katrina @ Warm Vanilla Sugar — September 28, 2012 @ 8:29 AM

    This soup is perfect for fall! Love those little bread pieces in there too :)

  10. 10

    Lori Lange — September 28, 2012 @ 11:12 AM

    Just made it last night, so I haven’t experimented with freezing. There are only three of us though, and we had it last night for dinner and will have lunch leftovers today. All gone!

  11. 11

    Lisa Cornely — September 28, 2012 @ 2:01 PM

    A perfect cup of soup n very easy to prepare

  12. 12

    Charul @ Tadka Masala — September 28, 2012 @ 11:04 PM

    I loved the idea of apples in the soup and sweet potato in the soup. Somehow I have never had a soup which was not savory. Gonna try this one. I guess it can be served cold also, right?

  13. 13

    Jennifer @ Peanut Butter and Peppers — September 29, 2012 @ 7:22 AM

    I love this kind of soup, but my family won’t eat butternut squash, sweet potatoes or pumpkin! It makes me crazy! You should see all the squash I have, ready to be used and eaten! I should make your sup and freeze it!! It just looks so wonderful!!

  14. 14

    marla — September 29, 2012 @ 7:36 AM

    The perfect fall flavored soup!

  15. 15

    Megan {Country Cleaver} — September 29, 2012 @ 8:42 AM

    This is a fabulous fall soup, Lori! I’ve been dreaming of a hearty soup like this. Totally pinned.

  16. 16

    Amy @ What Jew Wanna Eat — September 29, 2012 @ 8:49 AM

    This looks really good. Pin!

  17. 17

    Kathryn — September 29, 2012 @ 9:52 AM

    Would a lovely idea for a soup, perfect for this time of year!

  18. 18

    Scott G. — September 29, 2012 @ 11:51 AM

    I have STL style ribs slow cooking in the oven. took that time to prep all my veg for the soup. went heavy on the ingredients because i know this is going to be good. i threw in a red bell pepper, too. time for football and the smell of bbq.

  19. 19

    Megan @ Megan's Munchies — September 29, 2012 @ 4:02 PM

    This would be perfect for the rainy day we are having here in Dallas!

  20. 20

    Lori Lange — September 29, 2012 @ 6:46 PM

    I’m jealous of your rainy day! It’s supposed to be upper 90’s again this week. ugh.

  21. 21

    Lori Lange — September 29, 2012 @ 6:46 PM

    Hope you enjoy it as much as we did!

  22. 22

    Lori Lange — September 29, 2012 @ 6:47 PM

    I hadn’t really thought about serving it cold, but I suppose so!

  23. 23

    Elizabeth @Food Ramblings — September 30, 2012 @ 6:38 AM

    this looks awesome!! yay fall soup!

  24. 24

    robin Luciano — September 30, 2012 @ 3:24 PM

    Hi lori, I made this for sunday night dinner with butter rolls, it turned out perfect even though i mistakenly peeled to many vegetables, so i had to add extra broth and a little white wine. I will definitely make this for company, they will be impressed and think im a gourmet chef.

  25. 25

    Hope @ With A Side Of Hope — October 1, 2012 @ 7:02 AM

    This soup looks delicious! I definitely want to try making it! :)

  26. 26

    Denise — October 1, 2012 @ 12:43 PM

    I just made a double batch of this! I can’t wait to bring it to my parents tonight; my mom is battling cancer and loves smooth soups. I ladled this right into my mouth from the stove – VERY GOOD!!!

  27. 27

    Ashley@BakerByNature — October 2, 2012 @ 3:55 PM

    This is so pretty, Lori! And stunning presentation aside, the ingredient list perfect – I want a bowl right now!

  28. 28

    Renee — October 3, 2012 @ 8:47 PM

    This is my kind of soup! I especially love the addition of maple syrup and cayenne. Happy Fall!

  29. 29

    JAIME ALCARAZ MONTREAL — October 8, 2012 @ 11:34 AM

    YUM, VERY TASTY AND HEARTY SOUNDING SOUP…HAVE MADE A VARIATION OF THIS SO MANY TIMES, BUT NEVER THOUGHT TO ADD MAPLE SYRUP FOR THE SWEETNESS…I THINIK I’LL JUST HAVE TO TRY IT TONIGHT…!! JAIME ALCARAZ MONTREAL

  30. 30

    Mike @TheIronYou — October 13, 2012 @ 1:56 AM

    Love this kind of soups! Perfect for a gloomy fall day

  31. 31

    Gary — October 13, 2012 @ 4:45 PM

    Fantastic pics, posts, and all around great blog. Glad to have come across you. Really well done. Soup looks great. Best, Chef Gary

  32. 32

    angela@spinachtiger — October 27, 2012 @ 6:33 AM

    I just pinned. Of course, that yummy salad will have to go with it.

  33. 33

    Chelsea — November 7, 2012 @ 8:33 AM

    this soup is amazing! I added curry spiced chicken to it for my husband who hates vegetables, called it “creamy chicken curry soup” and he loved it! I will be making this many more times throughout this fall! Thank you!!!

  34. 34

    Lori Lange — November 7, 2012 @ 12:08 PM

    Love that variation- can’t wait to try it myself!

  35. 35

    sue — December 24, 2012 @ 3:31 PM

    This was delicious. I didn’t have maple syrup so I used pancake syrup. I used double the amount of sweet potato because I didn’t have squash. The cayenne pepper gives an added heat that just hits the spot. Thanks so much!