Cozy Fall Soup Recipes – 35-Minute Comfort Food

Carrots, apples, and cinnamon are the stars of fall soups.

They bring a deep, earthy taste that feels like a warm hug on a chilly day.

These recipes are simple, and you can make them with ingredients you probably have in your kitchen.

About the Ingredients

2 cups (250g) chopped carrots

Carrots add sweetness and a nice orange color. Use baby carrots if you want something quicker to cut.

1 cup (150g) chopped celery

Celery gives a fresh, slightly bitter taste. If you don’t have it, you can skip it or use more onions.

1 cup (150g) chopped leeks

Leeks bring a mild, onion-like flavor. If you can’t find them, substitute with green onions or chives.

1 cup (200g) chopped butternut squash

Butternut squash is creamy and adds a nutty flavor. Any winter squash will work as a substitute.

3 cups (750ml) vegetable broth

Use low-sodium broth for a lighter taste. You can also use chicken broth or water if needed.

1/2 cup (100g) chopped apples

Apples bring a tart sweetness. Use a Granny Smith or Honeycrisp for the best flavor.

1 tsp (5g) ground cinnamon

Cinnamon adds a warm spice. Use a pinch less if you're not a fan of strong spices.

1/2 tsp (2.5g) ground nutmeg

Nutmeg adds a subtle warmth. It's optional, but it makes the soup feel more autumnal.

1/4 tsp (1g) salt

Salt enhances the flavor. Adjust the amount to fit your taste or skip it if using seasoned broth.

1/4 tsp (1g) black pepper

Pepper adds a little kick. You can skip it if you prefer a milder soup.

2 tbsp (30ml) olive oil

Olive oil helps sauté the vegetables. Use a neutral oil if you prefer a lighter taste.

1/2 cup (50g) chopped pecans

Pecans add a crunchy texture. Use walnuts or skip them if you don’t have any.

Step-by-Step Instructions

1. Chop the vegetables

Cut the carrots, celery, leeks, and butternut squash into small pieces. This makes them cook faster and blend better.

2. Sauté the base

Heat the olive oil in a pot over medium heat. Add the chopped leeks and celery, and cook for 3 minutes until softened.

3. Add the carrots

Toss in the carrots and cook for another 2 minutes. They’ll release their natural sugars and aroma.

4. Pour in the broth

Add the vegetable broth and bring it to a boil. Then turn the heat down to low and let it simmer for 20 minutes.

5. Add the squash and apples

Toss in the butternut squash and chopped apples. Cook them for another 15 minutes until the squash is tender.

6. Season and blend

Add the cinnamon, nutmeg, salt, and pepper. Let the soup sit for 5 minutes, then blend it until it’s smooth.

7. Return and stir

Pour the blended soup back into the pot. Stir in the toasted pecans and heat it through without boiling.

8. Taste and adjust

Try a spoonful and add more salt or pepper if needed. This step is key to making the soup your own.

How to Store Fall Soup Recipes

Tips & Tricks

• Chop all the vegetables before you start cooking to save time.
• Use a soup pot with a lid so the soup can simmer without burning.
• Let the soup rest for 10 minutes before serving so the flavors deepen.
• Add the apples toward the end of cooking to keep their texture.

Frequently Asked Questions

Delicious Variations

• Swap the butternut squash for sweet potatoes for a different texture and sweetness.
• Add a splash of maple syrup if you want it a little sweeter.
• Use a dairy product like coconut milk or cream for a richer soup.

This Fall Soup is a great way to bring some seasonal flavor to your table. Give it a try and let me know how it goes. Happy cooking, Emily.

Fall Soup Recipes

Savor the flavors of autumn with these easy, hearty Fall Soup Recipes that take just 35 minutes to make and serve 6 people.

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 cups (250g) chopped carrots
• 1 cup (150g) chopped celery
• 1 cup (150g) chopped leeks
• 1 cup (200g) chopped butternut squash
• 3 cups (750ml) vegetable broth
• 1/2 cup (100g) chopped apples
• 1 tsp (5g) ground cinnamon
• 1/2 tsp (2.5g) ground nutmeg
• 1/4 tsp (1g) salt
• 1/4 tsp (1g) black pepper
• 2 tbsp (30ml) olive oil
• 1/2 cup (50g) chopped pecans

📋 Instructions

1. 1Chop the vegetables — Cut the carrots, celery, leeks, and butternut squash into small pieces. This makes them cook faster and blend better.
2. 2Sauté the base — Heat the olive oil in a pot over medium heat. Add the chopped leeks and celery, and cook for 3 minutes until softened.
3. 3Add the carrots — Toss in the carrots and cook for another 2 minutes. They’ll release their natural sugars and aroma.
4. 4Pour in the broth — Add the vegetable broth and bring it to a boil. Then turn the heat down to low and let it simmer for 20 minutes.
5. 5Add the squash and apples — Toss in the butternut squash and chopped apples. Cook them for another 15 minutes until the squash is tender.
6. 6Season and blend — Add the cinnamon, nutmeg, salt, and pepper. Let the soup sit for 5 minutes, then blend it until it’s smooth.
7. 7Return and stir — Pour the blended soup back into the pot. Stir in the toasted pecans and heat it through without boiling.
8. 8Taste and adjust — Try a spoonful and add more salt or pepper if needed. This step is key to making the soup your own.

👨🍳 Chef's Note: If the soup is too thick, add more broth or water until it reaches your desired consistency.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat