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Bowl of fall harvest vegetable soup with colorful seasonal vegetables.

Fall Harvest Vegetable Soup

A hearty and nutritious soup packed with seasonal vegetables, perfect for cozy fall evenings and easy meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Seasonal
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups butternut squash, cubed
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 2 cloves garlic, chopped
  • 1 leaf bay leaf
Liquids
  • 4 cups vegetable or chicken broth
  • 1 can (796 mL) canned diced tomatoes
Spices
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1-2 tbsp extra-virgin olive oil

Method
 

Preparation
  1. In a large soup pot, heat olive oil over medium heat and add the chopped onions. Sauté for around two minutes.
  2. Add the cubed butternut squash and chopped carrots. Sauté for an additional five minutes.
Cooking
  1. Pour in the vegetable or chicken broth, then add the chopped celery, zucchini, and canned diced tomatoes. Give everything a good stir.
  2. Sprinkle in the dried spices: bay leaf, parsley, basil, oregano, and sea salt, along with the chopped garlic. Stir again.
  3. Bring the mixture to a soft boil and then reduce the heat to a simmer. Let it cook for about 15 to 20 minutes.
Serving
  1. Serve hot and enjoy! If you want to store it, let the soup cool completely before transferring it to a mason jar. You can freeze it for up to three months or refrigerate it for up to one week.

Notes

Customize the Veggies: Feel free to swap in any seasonal vegetables you like, such as sweet potatoes or kale. Make It Spicy: Add a pinch of red pepper flakes for a little heat if you enjoy spicy soup. Blend for Creaminess: For a creamier texture, blend some of the soup with an immersion blender, but leave some chunks for a satisfying bite.