- Fall soups can be hearty, healthy, and full of flavor, making them perfect for enjoying the season to its fullest.
- Recipes like Four-Bean & Pumpkin Chili, Spaghetti Squash Soup with Sausage, and Creamy Potato-Carrot Soup offer warm, filling, and delicious options for fall.
- These soups incorporate a variety of ingredients, from seasonal vegetables to flavorful spices, providing comforting meals that will keep you cozy during the chilly autumn days.
all is a time for cozy sweaters, crunchy leaves, and delicious soups. We've got three recipes you can make right now to enjoy the season to its fullest!
Four-Bean & Pumpkin Chili
This is a hearty, healthy soup that's a great choice for the fall. It's thick, hearty, and full of flavor, so it'll keep you warm on those chilly days.
- 1 tablespoon extra-virgin olive oil
- 3 cups chopped onion
- 1 ½ cups chopped carrot
- 3 large cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 3 cups diced pumpkin or butternut squash
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 4 (15 ounce) cans low-sodium beans, such as black, great northern, pinto and/or red, rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste
- Diced onion, sliced jalapeños, Cotija cheese and/or pepitas for garnish
- "Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.
- Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.
- Serve garnished with onion, jalapeños, cheese, and/or pepitas, if desired" (Source: Eating Well).
Spaghetti Squash Soup with Sausage
If you're looking for something warm, hearty, and filling, try this spaghetti squash soup. It's made with Italian sausage and a blend of veggies that will keep you feeling full all night long.
- 1 medium spaghetti squash (3 1/2 lbs.), halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil, divided
- 12 ounces sweet Italian sausage, casings removed
- 1 medium yellow onion, thinly sliced
- 4 small carrots, sliced into 1/4-inch-thick rounds
- 3 medium cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 1 ½ cups no-salt-added crushed tomatoes
- 4 cups unsalted chicken broth
- 2 cups thinly sliced lacinato kale
- ¼ teaspoon ground pepper
- "Preheat oven to 400°F. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut-sides down, on a baking sheet. Roast until tender when pierced with a fork, about 30 minutes. Using a fork, scrape the squash strands into a medium bowl.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break it into small pieces, until browned, about 8 minutes. Add onion, carrots, garlic and crushed red pepper; cook, stirring often, until the onion is just translucent, about 2 minutes. Add tomatoes and broth and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots and onion are almost tender, 5 to 6 minutes. Stir in kale and cook until tender, about 3 minutes. Remove from heat. Season with pepper.
- To serve, place 1/2 cup squash strands in each of 6 bowls, reserving the remaining squash strands for another use. Ladle the tomato-sausage soup around the squash in the bowls" (Source: Eating Well).
Creamy Potato-Carrot Soup
The first chilly day of fall is just around the corner, and we're already craving warm soups.
This creamy soup is the perfect way to welcome fall.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery, plus leaves for serving
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 cups reduced-sodium vegetable broth
- 3 cups sliced carrots
- 1 pound Yukon Gold potatoes (about 2 medium), cut into 1 1/2-inch pieces
- 1 large Honeycrisp apple, chopped
- 1 fresh bay leaf
- 2 teaspoons fresh lemon juice
- ½ cup half-and-half, plus 8 teaspoons, divided
- "Heat oil in a large heavy pot over medium heat. Add onion, celery, salt, and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple, and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half" (Source: Eating Well).
There are lots of delicious ways to stay warm this fall.
I hope this list has inspired you to try some new soups this fall. Whether it’s a hot broth on a chilly night, or a savory stew on a rainy afternoon, these recipes are sure to warm your belly and make you feel cozy inside!