Autumn Vegetable Soup

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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:

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • robin Luciano wrote:

    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.

  • Elizabeth @Food Ramblings wrote:

    this looks awesome!! yay fall soup!

  • Megan @ Megan’s Munchies wrote:

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

    • Lori Lange wrote:

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

  • Scott G. wrote:

    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.

    • Lori Lange wrote:

      Hope you enjoy it as much as we did!

  • Kathryn wrote:

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

  • Amy @ What Jew Wanna Eat wrote:

    This looks really good. Pin!

  • Megan {Country Cleaver} wrote:

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

  • marla wrote:

    The perfect fall flavored soup!

  • Jennifer @ Peanut Butter and Peppers wrote:

    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!!

  • Charul @ Tadka Masala wrote:

    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?

    • Lori Lange wrote:

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

  • Lisa Cornely wrote:

    A perfect cup of soup n very easy to prepare

  • Katrina @ Warm Vanilla Sugar wrote:

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

  • Jeanette wrote:

    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!

  • margo wrote:

    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?

    • Lori Lange wrote:

      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!

  • Julia wrote:

    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!

  • Robyn Stone | Add a Pinch wrote:

    Love, Love, Love this Lori!

  • Marnely Rodriguez wrote:

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

  • Lori wrote:

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

  • Aimee @ ShugarySweets wrote:

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

  • shelly (cookies and cups) wrote:

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