This vegetable soup is A-M-A-Z-I-N-G! Incredibly flavourful, full of different textures from celery to butternut squash and warming to the soul. I love my veggie soups like I love my salads – diverse and plentiful.
In the fall and winter, soups are the best way to get a maximum number of nutrients (veggies) in a warm bowl.
Even though I’m still eating a salad most nights for dinner (have you tried my Juicy and Crunchy Kale Salad yet?), I’ve been loving having soup for lunch. However, last night we had grilled pear and cheese sandwich and soup for dinner. Thought I would mix things up!
As I’ve probably said before, I learned everything about soup making from Ma McCarthy – she’s a pro! Before ” bone broth ” even became a thing, my mom was making her own stocks and broths. It’s just what you did with a leftover chicken or turkey. Common sense, right? But if you don’t eat animal foods, you can use a vegetable broth for the base of this soup.
Even though I learned how to make a good soup from my mom, when I studied at George Brown, I learned that a soup is nothing without a good stock. If you don’t have homemade stock or broth , then you can likely get homemade stock from your local health food store or butcher shop.
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I’m not a fan of the carton or canned stocks. They just aren’t fresh and they have too much salt. Many of them even have MSG (often disgused as “yeast extract” and other names) – gross! But many stores will make their own bone broth and sell it frozen or freshly made.
What makes this soup so wonderful is the variety of veggies. There’s butternut squash , zucchini, celery, tomatoes, onions, garlic, carrots and more. I used dried herbs that I always have in my kitchen (you probably have them too) and all the flavours together combined with a really good quality stock made for a wonderful soup that will having you coming back for more.
Vienna was really curious as I was prepping this soup, but unfortunately she couldn’t really help me much because I was using a very big, very sharp knife. She brought out her little wooden knife so she could pretend to cut the carrots and celery though.
Whenever I make soup, I am careful not to overcook the veggies. So for this soup, I didn’t do it in a slow cooker or crockpot because I didn’t want the veggies to be mushy. I wanted them to still have some texture, plus when they have texture, this means they still have a lot of vitamins left too. I’m not too worried about the minerals because the heat will leach them out into the stock which you’ll be slurping in the stock!
I called this a Fall Harvest Soup because the squash is really the hero of this soup and it’s a total fall veggie. But if we are being literal here, zucchini is technically a summer squash. Mind you, I’ve been buying zucchini at my local farmer’s market.
Like many of my recipes on the blog, this recipe is gluten-free (that is, if you don’t eat it with a crusty sourdough baguette – he he he), dairy-free, plant-based, paleo and full of flavour.
Because healthy should be delicious, right?!?
If you don’t have butternut squash handy, don’t sweat it. Sweet potato would be the perfect swap. Don’t have celery on hand? Double the carrots. This soup can work many ways. The more variety of veggies you include, the more flavour you’ll have. Phytonutrients are the plant chemicals that give plants their taste, so that’s why more diverse veggies is a good thing!
Soups
Fall Harvest Vegetable Soup
PrintIngredients
- 1-2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups butternut squash, cubed
- 2 medium carrots, chopped
- 4 cups vegetable or chicken broth
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (796 mL) canned diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 garlic cloves, chopped
- In a large soup pot, heat olive oil on medium and add onions. Saute for two minutes, then add butternut squash and carrots.
- Saute for five more minutes, than add stock, celery, zucchini, canned tomatoes. Give a stir.
- Then add all the dried spices, bay leaf, parsley, basil and oregano.
- Lastly add the garlic and sea salt. Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
- Enjoy immediately. To store, let the soup completely cool before transferring to a mason jar. Freeze for up to 3 months or refrigerate up to one week.
Serves 6 - 8.
And yes, you can most certainly make this in a crockpot or slow cooker, I just wouldn’t cook it in there all day – it will turn into a sloppy mushy soup. Not what you want!
If you’ve got a little one who can’t chew much yet, you could toss all these ingedients into a blender and then serve this as a super delicious nutrient-dense puree. It’s important when raising healthy eaters to introduce them to lots of flavours. I’ve got a whole post on food introduction if you’re at that life stage with a little one in your family.
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This soup is packed with fibre for digestive health , antioxidants for disease prevention, immune boosting nutrients from the broth, butternut squash and carrots. Honestly, it’s the PERFECT FALL SOUP!
Whether you enjoy this with a crusty sourdough baguette or some Almond Rosemary Crackers and Sweet Potato Hummus , you’ve got a wonderful plant-based meal.
I really enjoyed putting together this soup recipe to share with you. I hope you enjoy it as much as my family and I did.
Joyous health to you!
Joy
66 thoughts on “Fall Harvest Vegetable Soup”
This looks like a great soup! I assume you add the stock in step 4 (after the garlic and sea salt)? Can’t wait to try it!
I’m going to make this today for lunch at work tomorrow. Thank you it looks delicious.
Soup looks yummy. Would it be ok to use the immersion blender for someone who doesn’t like brothy soups?
Yes definitely, or high speed blender, either way it’s still delicious and nourishing 🙂
You’re welcome! Perfect lunch for these chilly fall days.
Thanks! I add the garlic last on purpose so it cooks less, but you can do whatever you like 🙂 And I always add salt last just to taste test everything and only add if needed.
Can’t wait to make this weekend with the pear grilled sandwich😊
Mmmm, now you’re talkin’! Enjoy Irma!
Precious Joy- Thank you so much for always sharing these delicious and healthy recipes with us!
You’re most welcome Maria! Thank you for your sweet comment 🙂
I cooked this soup today. It is the most delicious vegetable soup I have ever had. Thank you Joy for providing the best nutritious recipes.
This is the best vegetable soup I have ever had. Thank you so much Joy. I will be adding this to my favourite recipe book.
Hurray! That makes me so happy, thanks Margaret!
Perfect combination ❤ I always find it pleasant to get rid of meats by using and mixing my kinds of veggies to make the nourishing dishes. Happy eating xD
– Natalie
Thank you! I hope you enjoy it!
I have this soup on the stove, just starting to simmer, and it looks amazingly delicious. I’m toying with the idea of throwing in a can of chickpeas or kidney beans. What do you think, Joy?
That’s a great idea for some added protein, fibre and iron 🙂 I say go for it!
Joy, this is absolutely delicious.
One of the best vegetable soups I’ve ever tasted.
Congratulations!
Woot! Thanks Pauline, I’m so happy to hear this!
Made this soup tonight. Threw in some spinach too. So ridiculously good!!
Great addition! Glad you love it!
I just made this soup today and it was delicious! Thank you for the recipe!
You’re welcome Allison! Glad you loved it 🙂
That’s a nice ad below your daughters photo
Made this last night. Even my hubby loved it and said to make it again. We enjoy so many of your recipes. Thank you
Glad to hear you and your hubby both enjoyed 🙂
Are you being sarcastic? I don’t know you so it’s hard to tell online.
If it is sarcasm and you’re upset I have ads on my blog, I don’t control what ads you see. It’s actually based on your searching data, that’s how ads work.
Sorry I am not being sarcastic I enjoy your recipes and have made many.I was trying to convey that the ad that appeared was offensive and inappropriate. BTW I never have searched for any ads of that nature.
Thanks
Wm Nelson
Oh no that’s not good. What was it? Please let me know as I can report it. If you see it again please screencap it and send it to hello@joyoushealth.com as that should not be happening.
Oh no that’s not good. What was it? Please let me know as I can report it. If you see it again please screencap it and send it to hello@joyoushealth.com as that should not be happening.
Hi Joy!
Just made this soup for dinner on a whim. Its packed full of flavour and easy to make! I added some sweet potato instead of squash because I didn’t have any on hand. Also added mushrooms and fresh spinach the last few minutes. Great lunch for work tomorrow! Thanks!
Mmmm, that all sounds wonderful! Enjoy your lunch Heidi!
Hi Joy, This looks amazing. At what point is the broth added? This addition is missing from the steps. Thanks!
Hi Elsa, it’s not missing from the steps, you might have just missed it 🙂 It’s in step 2 with the celery, zucchini and canned tomatoes. Enjoy!
Oppsie! I’m pregnant. So I’m just gonna blame the fetus! Nonetheless, I whipped this up tonight for a house full of sick people and it was a hit!
Oh congrats!! Hope your family of sickies gets well soon 🙂
Sounds yummy.
This looks delicious! Can’t wait to try it next week when my son, daughter-in-law, and 2 year old granddaughter are with us.
Hope she loves it! You could puree up the soup for the 2 year old if she doesn’t want to eat the chunks of veggies.
Hi Joy. Do you still use sea salt in your recipes? Black salt doesn’t have taste for each recipe and food tastes different too. Looking for some guidance. Thank you
I mix it up between pink (Himilayan salt) and sea salt. I haven’t tried black salt before. Where do you buy it?
I buy it from Indian grocery store and use it in salads, lentils. Thank you
I made this soup for supper tonight, it was quick to make, looks lovely
Glad to hear that Karen! Enjoy the leftovers for lunch!
I love this soup! It is so flavourful and colourful!
Glad you love it! One of my all-time faves!
Just made some this morning but minus the squash and added kale. Looking for something veggie loaded and easy on my digestion, so thank you for posting!
You’re welcome! If you love this recipe, try this soup — one of my faves: https://www.joyoushealth.com/27448-blog-nourishing-turmeric-golden-soup
Woke up early on a beautiful fall morning and made a pot with my gf. One of the most delicious soups I have made. 2020 doesn’t seem that bad when you are eating a meal packed with micro nutrients with such an amazing taste. Followed on facebook thank you for the recipe.
Glad you enjoyed this wonderful soup!!
Joy,
This soup recipe was absolutely phenomenal. Thank you so much for sharing!
Tracey
My pleasure Tracey! Glad you love it!
Thank you for this recipe! It’s so tasty, even though I forgot to buy celery and used fresh parsley because I had it.
Fresh parsley sounds great! Glad you enjoyed it 🙂
Making this right now , my stomach is growling cant wait to indulge 🤤 this otta make me feel recharged
This is definitely a great soup to recharge your battery!
This soup is cooking as we speak and it smells wonderful! I added a can of kidney beans for some extra protein and fibre. First day of fall and the temp dropped into the 60’s…..perfect day for a pot of hearty soup😁
Sounds wonderful, perfect bowl of deliciousness for fall!
I LOVE this soup and make it often from fall months through winter. I also like to add one can of chickpeas (for extra protein) and a bunch of kale at the end. YUM!!!
Love those additions, thanks for sharing and so happy you love it!
Do you have the nutritional values. Thanks
We do not, sorry. You can plug in this information into an app.
I feel cozy, warm and loved by just looking at this soup! Thank you.
Excellent, mission accomplished!
Excited to make this! Do you drain the canned diced tomatoes first or add the whole thing, liquid and all?
You can just add the whole thing and if it’s too liquidy you can always reduce it down a little 🙂