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
- 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
- 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.
- 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!