Autumn Vegetable Soup

This post may contain affiliate links.

To celebrate the arrival of our autumn, here’s some 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.

Autumn Vegetable Soup recipe from

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.

Autumn Vegetable Soup recipe from

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

Autumn Vegetable Soup recipe from

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).

Autumn Vegetable Soup recipe from

Add broth and boil it all under tender.

Autumn Vegetable Soup recipe from

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

Autumn Vegetable Soup recipe from

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!)

Autumn Vegetable Soup

Yield: 6 servings (1 cup per serving)

Prep Time: 35 minutes

Cook Time: 45 minutes

  • 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
  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.
  • 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 1-cup serving: (does not include any added salt or baguette slices) Calories: 149, Fat: 2.8g, Saturated Fat: .4g, Sugar: 13.9g, Sodium: 93.9g, Fiber: 4.1g, Protein: 3g, Cholesterol: 0mg, Carbohydrates: 30g
  • WW POINTS per 1-cup serving:  Freestyle SmartPoints: 3, Points Plus Program: 4, Old Points Program: 2

Here are a few more vegetable soup recipes you might enjoy:

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • sue wrote:

    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!

  • Chelsea wrote:

    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!!!

    • Lori Lange wrote:

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

  • angela@spinachtiger wrote:

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

  • Gary wrote:

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

  • Mike @TheIronYou wrote:

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



  • Renee wrote:

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

  • Ashley@BakerByNature wrote:

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

  • Denise wrote:

    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!!!

  • Hope @ With A Side Of Hope wrote:

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