The unofficial start of soup season is here! If you are like me, you crave warm, comforting meals as the temperature begins to drop, and soups always fit the bill. They are easy to make, and the combinations are seemingly endless with typically very little clean up. The best part is that they can be made on a whim with whichever ingredients you have on hand, including in-season vegetables, spices and herbs. Here are five fall soup recipes that use in-season produce and have 10 ingredients or less.

What’s In Season

Produce that is in season is typically already at its peak in terms of both taste and nutrition, and it also tends to be the most affordable! Root veggies and winter squash are both seasonal standouts.

Root Veggies

These nutrient-dense veggies grow underground and are filled with slow-burning carbohydrates and fiber that help keep us feeling full, help regulate blood sugar and keep our digestive system running smoothly. Examples of these include beets, carrots, onion, parsnips and sweet potatoes.

Root Veggies

Winter Squash

These hardy veggies have a thick, tough shell that protects their sweet fibrous flesh. They can initially be intimidating to work with. However, once they’ve softened in the oven and you can easily remove the flesh, there are a myriad of ways to enjoy them. Examples of winter squash include spaghetti squash, acorn squash, butternut squash and delicata squash.

Butternut Squash

Here are 10 fruits and veggies you should be eating this fall that can be added to soups:

While these in-season fruits and veggies can be enjoyed in a myriad of unique ways, one standout application is soup! 

  1. Sweet potatoes
  2. Winter squash – pumpkin, acorn, spaghetti, butternut
  3. Parsnips
  4. Apples
  5. Onion
  6. Collard greens
  7. Cauliflower
  8. Pears
  9. Mushrooms
  10. Beets

Fruits and Veggies

And Here Are Five Soups To Make This Fall Made With 10 Ingredients Or Less:

1. Vegan Pumpkin Soup

A Soup To Make When You Have Leftover Pumpkin Puree From Pie Making

Don’t know what to do with your leftover pumpkin puree? Add it to soup! This vegan pumpkin soup is entirely plant based, slightly sweet and made creamy with canned coconut milk.

Pumpkin Soup

Recipe: Vegan Pumpkin Soup

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes

Ingredients:

  • 2 cups pumpkin puree
  • 1 tbsp coconut oil
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup canned coconut milk
  • 1 tbsp maple syrup
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon

Directions:

  1. First, add oil to a large pot and place over medium-high heat. Then add garlic and sauté for 4-5 minutes or until fragrant.
  2. Then add remaining ingredients and bring to a boil. Use an immersion blender to puree the soup until smooth.
  3. Continue cooking soup over medium-low heat for 20 minutes. Serve immediately.

2. Lightened-Up Turkey Chili

A Hearty Soup To Keep You Warm On Chilly Fall Days

If you think soups can’t make for a satisfying meal, think again. This turkey chili may be lower in calories, but it’s packed with satisfying protein and veggie fiber. Make this once and enjoy it all week long.

Lightened-up Turkey Chili

Recipe: Lightened-Up Turkey Chili

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lb. lean ground turkey
  • 1 can diced tomatoes
  • 1/2 tsp salt
  • 1 cup vegetable broth
  • 1 can red kidney beans
  • 1/2 yellow onion, chopped
  • 1 tsp dried oregano
  • 1 tsp cumin
  • Optional toppings: shredded cheese or diced avocado

Directions:

  1. First, add oil to a large pot and place over medium-high heat. Add onion and garlic and sauté for 4-5 minutes or until fragrant.
  2. Then add ground turkey to the pot and break up with a wooden spoon. Cook until no longer pink (about 5 minutes) and then stir in the seasonings.
  3. Add tomatoes, broth and beans and bring to a boil. Simmer for 30 minutes or until flavors come together.
  4. Top with cheese or diced avocado to taste.

3. Parsnip and Pear Soup

A Soup When You Are Craving Sweet With A Hint Of Spice

Pears in soup? Don’t knock it ‘til you try it! This sweeter soup marries in-season parsnips and pears for a sweet, velvety meal with just the right amount of spice. Serve this soup at a fall party or simply enjoy as an appetizer. 

Parsnip and Pear Soup

Recipe: Parsnip and Pear Soup

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1/2 cup whole milk
  • 2 lbs. parsnips, peeled and chopped
  • 2 pears, peeled and chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. First, add oil to a large pot and place over medium-high heat. Add garlic and onion and sauté for 4-5 minutes or until fragrant.
  2. Add remaining ingredients except milk and bring to a boil. Use an immersion blender to puree the soup until smooth.
  3. Stir in milk and continue cooking soup over medium-low heat for 5-10 minutes. Serve immediately.

4. Creamy Cauliflower Soup

A Soup For When You Want To Try Cauliflower In Something Other Than Pizza Crust

First it was riced, then it was made into pizza crust and then it was made into gnocchi. Is there anything that cauliflower can’t do? This naturally low calorie and carbohydrate fall veggie is mild in taste, so it soaks up the flavors that you cook it with.

Creamy Cauliflower Soup

Recipe: Creamy Cauliflower Soup

  • Serves: 4
  • Prep time:15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 1 and 1/2 cup 2% milk
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. First, add oil to a large pot and place over medium-high heat. Then add garlic and sauté for 4-5 minutes or until fragrant.
  2. Add remaining ingredients except milk and Parmesan to the pot and stir to combine. Continue cooking until mixture begins to simmer.  Continue simmering for 20 minutes or until cauliflower is tender.
  3. Use an immersion blender to puree the soup until smooth.
  4. Stir in the milk and Parmesan at the end.

5. Savory Vegan Fall Stew

A Satisfying Stew For Your Meatless Monday

Plants have protein too! This plant-based stew is packed with protein and veggie fiber to keep you fueled and satisfied on your meatless Monday.

Vegan Fall Stew

Recipe: Savory Vegan Fall Stew

  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes

Ingredients:

  • 1 small butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 can crushed tomatoes
  • 1/2 yellow onion, diced
  • 1 can chickpeas, cooked
  • 1 medium carrot, cubed

Directions:

  1. Preheat oven to 375° F. Place squash on a lined baking sheet in an even layer and toss with one tablespoon of olive oil. Roast until golden brown (about 30-45 minutes).
  2. While squash is baking, add one tablespoon of oil to a large pot and place over medium-high heat. Add garlic and onion sauté for 4-5 minutes or until fragrant. Stir in remaining ingredients, except tomatoes and chickpeas, and bring to a boil. Simmer for 10-15 minutes or until carrots are tender.
  3. Add tomatoes, chickpeas and butternut squash. Simmer for another 5-10 minutes or until flavors mix.

So why let your fall veggies go bad in the fridge this season? Cooking a healthy, warm and nutritious fall meal is a lot easier than it seems. Long-lasting and easy-to-make, soups are an almost effortless way to get in your veggies this season. We hope these fall soup recipes serve you well, but let us know your favorites in the comment section below!

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