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!
The quintessential fall soup recipe? Butternut squash soup! Here, the flavors of coconut, ginger and Thai curry paste are the perfect match to this lightly sweet orange squash. It’s silky, creamy, and warming from the inside out.
A perfect hearty fall soup: Wild Rice Soup! This fan favorite soup is delectably creamy and delicious: it’s packed with plant-based protein from cashews, white beans, and hearty wild rice. The flavor is out of this world.
What’s better than a great potato soup in the fall? This one is impossibly creamy with intermittent potato chunks, using no heavy cream at all! Old Bay gives it an irresistible undertone. It’s so easy to make: you don’t even need a blender! Like any good recipe, the best part is the toppings: load it up like you would a baked potato.
Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe ideal for when you’ve got a big bag of carrots to use up, or when you’re craving a fall soup in a gray season. It’s great as a first course, or for lunch with grilled cheese.
Need a fall soup that pleases everyone? Try Kale Soup with White Beans! Hearty Tuscan kale, white beans and kale float in a tangy broth flavored with oregano and fennel. Comforting and full of bold Mediterranean-style flavors, it comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches.
All you need is a can of pumpkin puree for this cozy fall soup! This pumpkin soup is silky and creamy, with just the right hint of spices. Top sour cream swirls and crunchy homemade croutons, and well: it’s a cozy masterpiece.
Here’s a creamy broccoli potato soup that will blow your mind. It’s impossibly creamy and tastes like the coziest bowl of comfort. And it’s 100% made of veggies! This easy and healthy soup is vegan and gluten-free, so it works for a variety of diets. But it tastes like an elevated version of broccoli cheese soup from a can.
This curry lentil soup is perfect for fall! It’s full of hearty red lentils and root vegetables, and the broth is swirled with red curry paste and coconut milk. With all the texture and flavor going on, it feels rich and luxurious.
How about split pea soup? This quintessential fall soup recipe is not only hearty and delicious, but it’s also incredibly easy to make. Make up a big pot of this thick stew and you’ll get all the cozy autumnal vibes. It’s a filling, easy and filling soup that everyone will love!
Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.
Here’s a fall soup that’s ultra cozy and deliciously hearty: Mushroom Soup! You won’t believe how creamy this is…without the use of dairy. The magic of cashews makes a delightfully creamy base. Add to that spices, lots of veggies and whole grains, and it’s the perfect canvas to highlight deliciously savory mushrooms.
There’s just something about silky caramelized onions topped golden, crusty cheese that takes your breath away every time. This is classic French cooking at its finest. It’s not just the flavor. It’s the promise that while the outside world is cold and brutal, every spoonful of French onion soup is pure bliss.
Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals. Got a bag of split red lentils? Here’s exactly what to make: this simple Red Lentil Soup! It’s deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.
This fall soup is full of flavor: it uses both dried and fresh mushrooms for earthy savoriness! It’s got a warming broth, a mix of nutritious veggies, and barley, which infuses each bite with a pasta-like chewy texture. It’s perfect for healthy desk lunches in a thermos, or enjoying a big steaming bowl after a long day.
Last up in our fall soup recipes: luscious and velvety Sweet Potato Soup! This root vegetable is makes the best sweet and creamy puree. Accentuate it with a healthy dose of smoked paprika and the flavor is earthy, subtly smoky and absolutely irresistible.
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
15 Best Fall Soup Recipes: Butternut Squash Soup & More!
Author: 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