15 Fall Soup Recipes for the Season

These fall soup recipes are cozy, warm, and autumnal! Ladle up a bowl for the best way to enjoy the flavors of the season.

When the air gets a certain chill, it’s like a switch flips: time for all the fall soup recipes! This time of year is ideal for cozying up to a bowl of bright orange squash puree, or a hearty mix of mushrooms and barley. These fall soups highlight the produce and flavors of the season, like squashes, sweet potato, pumpkin, potatoes, kale, mushrooms, carrots and wild rice. There are endless variations on theme, so soup-ing never gets old!

And now…15 great fall soup recipes for the season!

More soup ideas

Love making one pot meals? Here are a few more collections to inspire you with fall soups:

Browse 30 Soup Recipes Everyone Should TryGo for 12 Hearty Soup Recipes or Try 15 Healthy Soup RecipesOpt for 30 Best Vegetarian Soup Recipes or 25 Best Vegan Soup RecipesTry 10 Italian Soup Recipes


30 Soup Recipes Everyone Should Try


12 Hearty Soup Recipes


30 Best Vegetarian Soup Recipes


15 Healthy Soup Recipes Everyone Will Love


15 Best Fall Soup Recipes: Butternut Squash Soup & More!

Sonja Overhiser

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes



This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!


1 medium yellow onion
1 tablespoon finely grated ginger
4 medium carrots (1 cup chopped)
1 medium butternut squash (4 cups chopped)*
1 tablespoon olive oil
1 quart vegetable broth
15-ounce can chickpeas
1 cup full fat coconut milk, plus more to garnish
2 tablespoons red curry paste
¾ teaspoon kosher salt
Cilantro, for the garnish


Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.


*As a time saver, substitute frozen cubed butternut squash.

Category: SoupMethod: StovetopCuisine: AmericanDiet: Vegetarian

Keywords: Fall soup recipes, fall soups, fall soup, soup recipes fall

A Couple Cooks – Recipes worth repeating.

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