Autumn Vegetable Soup

This Autumn Vegetable Soup is perfectly themed for fall with butternut squash, carrots, and maple syrup.

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 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.

How to make Autumn Vegetable Soup:

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, and I have to admit, I love it too!)

Here are a few more 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 

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5 from 1 vote

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

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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

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.

Notes

• 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 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