Fall Vegetable Soup captures everything wonderful about autumn. Golden butternut squash, sweet parsnips, crisp apples, and earthy kale come together with aromatic sage and a drizzle of maple syrup. Topped with toasted pumpkin seeds, it's like eating a harvest celebration in a bowl.
Why This Recipe Works
Fall vegetables are naturally sweet and hearty, perfect for warming soups. Butternut squash becomes silky when cooked. Parsnips add depth and natural sweetness. The apple might seem unexpected, but it rounds out the earthy flavors beautifully. Fresh sage is the signature herb of autumn cooking.
Autumn's Best Ingredients
This soup is best made in October and November when squash is freshly harvested and apples are at their peak. Farmers markets overflow with options. Look for firm, heavy butternut squash with matte skin. Parsnips should be firm without soft spots.
Step-by-Step Guide
Cut all vegetables to similar sizes for even cooking. The squash takes longest, so it goes in first. Apple cooks quickly and should go in with the liquid to prevent browning. Sage infuses the broth and is removed before serving—it becomes tough if eaten.
Kale needs only 5 minutes to wilt. Strip the leaves from tough stems first. The maple syrup goes in at the end—just enough to enhance the natural sweetness without making the soup dessert-like.
Serving Suggestions
Toasted pumpkin seeds add crunch and nutrition. A drizzle of good olive oil or brown butter elevates the soup. Serve with crusty bread or alongside a simple green salad. For a cozy meal, pair with grilled cheese sandwiches.
Variations to Try
- Creamy: Blend half the soup for silky texture
- With bacon: Add crispy bacon bits as garnish
- With sausage: Add sliced Italian sausage for protein
- Roasted: Roast the squash first for deeper flavor
Fall Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add butternut squash, parsnips, carrots, apple, sage, and thyme. Stir to coat with butter.
- Simmer. Pour in broth and bring to a boil. Reduce heat and simmer 25 minutes until vegetables are tender.
- Add greens. Add kale and cook 5 minutes until wilted. Remove sage leaves. Stir in maple syrup.
- Serve. Season with salt and pepper. Ladle into bowls and top with toasted pumpkin seeds.
Recipe Notes
- Remove sage leaves before serving
- Use firm-sweet apples like Honeycrisp or Fuji
- This soup freezes well for up to 3 months
Frequently Asked Questions
Why add apple to soup?
Apple adds subtle sweetness that complements fall squash beautifully. It balances the earthy flavors and adds depth. Use a firm-sweet variety like Honeycrisp or Fuji that holds its shape during cooking.
Can I use other winter squash?
Yes! Acorn squash, delicata, kabocha, or pumpkin all work. Each has slightly different sweetness and texture. Butternut is most common because it's easy to peel and naturally sweet.
What does sage add to the soup?
Sage has an earthy, slightly peppery flavor that's quintessentially autumnal. It pairs perfectly with squash and enhances the soup's warmth. A little goes a long way—remove the leaves after cooking.
How do I cut butternut squash safely?
Microwave the whole squash for 2-3 minutes to soften the skin slightly. Cut off both ends for stability. Stand it upright and cut in half lengthwise. Scoop seeds and peel with a vegetable peeler.
Can I make this soup creamy?
Yes! Blend half or all of the soup for a silky texture. Add a splash of cream or coconut milk for richness. The squash and parsnips create natural creaminess even without blending.