5 Delicious Fall Soups to Keep You Warm

As the days grow colder and leaves start to fall, there’s nothing more comforting than a warm, nourishing bowl of soup. Fall is a fantastic season to incorporate seasonal ingredients like pumpkin, butternut squash, apples, and sweet potatoes, all rich in vitamins and nutrients. Here are five cozy and healthy fall soup recipes that are easy to make, packed with nutrients, and perfect for warming you up. Let’s dive in!

1. Butternut Squash and Apple Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 apple (Granny Smith or Honeycrisp), peeled and cubed
• 1 onion, chopped
• 3 cups vegetable broth
• 1 tsp fresh ginger, grated
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Optional toppings: Greek yogurt, pumpkin seeds, chopped fresh parsley

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
2. Add the butternut squash, apple, ginger, cinnamon, and nutmeg, stirring for a couple of minutes until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Let it cook for 20-25 minutes until the squash and apple are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
5. Season with salt and pepper to taste. If desired, serve with a dollop of Greek yogurt and a sprinkle of pumpkin seeds.

2. Creamy Cauliflower and Leek Soup

Ingredients:

• 1 large cauliflower, cut into florets
• 2 leeks, white and light green parts only, sliced
• 1 clove garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sliced leeks and garlic, cooking until leeks are softened, about 5 minutes.
2. Add cauliflower florets and cook for another 2 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Let it cook for 20-25 minutes until the cauliflower is tender.
4. Use an immersion blender to puree until smooth. Stir in almond milk, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives.

3. Sweet Potato and Carrot Ginger Soup

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add sweet potatoes, carrots, and ginger, stirring to combine. Cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the vegetables are soft.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk if desired, and season with salt and pepper to taste.
5. Serve garnished with fresh cilantro.

4. Mushroom and Wild Rice Soup

Ingredients:

• 1 cup wild rice, rinsed
• 1 lb mushrooms (cremini, shiitake, or a mix), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup almond milk or coconut milk
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Cook the wild rice according to package instructions and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
3. Add mushrooms, thyme, and rosemary, cooking until mushrooms are browned, about 5-7 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Let it cook for 10 minutes.
5. Stir in the almond milk and cooked wild rice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

5. Spiced Pumpkin Lentil Soup

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (15 oz) pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened.
2. Add cumin, turmeric, and smoked paprika, stirring to release the flavors, about 1 minute.
3. Stir in the pumpkin puree and red lentils, then pour in the vegetable broth. Bring to a boil, reduce to a simmer, and let it cook for 20-25 minutes until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve garnished with fresh cilantro or parsley.

Each of these soups is loaded with wholesome ingredients, making them not only delicious but also nourishing. Enjoy them with a slice of whole-grain bread or simply on their own for a satisfying meal that warms you from the inside out.

Read Next:

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