Fall Soup Recipes

40+ Cozy Fall Soup Recipes

Over 40 warm and cozy fall soup recipes from smooth and creamy to hearty and meaty to noodle soup and more, with lots of vegetarian, vegan and gluten-free options. One of my favorites is this Butternut Squash Soup recipe.

Prep: 15min

Total: 1h15min

Yield: 1

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 59 calories, Sugar 3.1 g, Sodium 459.6 mg, Fat 3 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 8.1 g, Fiber 1.9 g, Protein 0.9 g, Cholesterol 0 mg

Ingredients:

• 1 large butternut squash
• 2 carrots
• 3 stalks of celery
• 1 large onion
• 5 cloves of garlic
• 6 sage leaves
• 6 sprigs of thyme
• 1 sprig of rosemary
• 1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
• salt and pepper, to taste
• 2 tablespoons olive oil
• 3 + 1/2 cups vegetable stock

Instruction:

1. Preheat the oven to 350 F.
2. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
3. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
4. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
5. Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
6. Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
7. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
8. Garnish with additional fresh herbs (optional) and serve!

27 Fall Soups to Keep You Cozy

These fall soup recipes are the perfect way to warm up! From broccoli cheddar to nacho to chili, stay cozy this fall with these easy soups.

Ingredients:

• Roasted Cauliflower Soup
• Broccoli Cheddar Soup
• Chicken Noodle Soup
• Tomato Parmesan Soup
• Chicken Tortilla Soup
• Nacho Soup
• Spinach Artichoke Soup
• 15 Bean Soup
• Tortellini Soup
• Lobster Bisque
• Clam Chowder
• Pasta e Fagioli Soup
• Beef Stew
• Chili
• Irish Parsnip Soup
• Fall Vegetable Quinoa Soup
• Potato Soup
• Cream of Mushroom Soup
• Butternut Squash Soup
• Sweet Potato Soup
• Taco Soup
• Chicken and Rice Soup
• French Onion Soup
• Golden Coconut Lentil Soup
• Chicken Gnocchi Soup
• Orzo Vegetable Soup
• Pumpkin Soup

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a fall soup in 30 minutes or less!

20 Fall Soup Recipes: Butternut Squash Soup & More!

This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!

Prep: 20min

Total: 40min

Yield: 4

Nutrition Facts: servingSize None, calories 390 calories, Sugar 12.9 g, Sodium 1576.7 mg, Fat 18.2 g, Saturated Fat 11.5 g, Trans Fat 0 g, Carbohydrate 52.8 g, Fiber 12.4 g, Protein 10.2 g, Cholesterol 0 mg

Ingredients:

• 1 medium yellow onion
• 1 tablespoon finely grated ginger
• 4 medium carrots (1 cup chopped)
• 1 medium butternut squash (4 cups chopped)*
• 1 tablespoon olive oil
• 1 quart vegetable broth
• 15-ounce can chickpeas
• 1 cup full fat coconut milk, plus more to garnish
• 2 tablespoons red curry paste
• 3/4 teaspoon kosher salt
• Cilantro, for the garnish

Instruction:

1. Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
3. When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
4. Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.

Fall Soup – 3 Delicious Ways

FAQ

What is the No 1 soup in the world?

What is the secret to making good soup?

• Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
• Sauté the Aromatics. …
• Start with Good Broth. …
• Cut Vegetables to the Right Size. …
• Stagger the Addition of Vegetables. …
• Keep Liquid at a Simmer. …
• Season Just Before Serving.

What soup for when you’re getting sick?

• Chicken Noodle Soup.
• Asian-Inspired Zoodle Flu Buster Soup.
• Harvest Vegetable Soup.
• Butternut Squash Soup.
• Tomato Basil Soup.
• Coconut Curry Soup.
• Creamy Corn and Potato Chowder.
• Poblano Chicken Chowder.

What is the most healthiest soup in the world?

• Broccoli Cheddar Soup.
• Roasted Cauliflower and Kale Soup.
• Paleo Fennel Asparagus and Leek Stew.
• Healing Chicken Soup (with or without noodles)
• Vegetable Beef Stew (Instant Pot Friendly)
• Spinach Egg Drop Soup.
• Light Seafood Chowder.
• Roasted Red Pepper and Tomato Soup.