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
Autumn Vegetable Soup
Recipe Details
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 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!
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!
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!!!
Love that variation- can’t wait to try it myself!
I just pinned. Of course, that yummy salad will have to go with it.
Fantastic pics, posts, and all around great blog. Glad to have come across you. Really well done. Soup looks great. Best, Chef Gary
Love this kind of soups! Perfect for a gloomy fall day