12 Fall Soups You Will Love!

5 from 1 vote
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12 of my Favorite Soups to Make Now With Wonderfull Fall Ingredients
to make this Season… and for Thanksgiving!

Chunky Chicken & Fall Soup with Too Many Vegetables
NEW: Chunky Chicken & Fall Soup with Too Many Vegetables

A healthy, satisfying Soup LOADED with Fall Vegetables, Homemade Broth and Tender Chunks Of Chicken
A meal in a bowl!


A bowl of homemade soup is always made with love.

Sunchoke & Squash Soup Recipe
Sunchoke & Squash Soup

Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving! Vegan. Sunchokes look like ginger, cooks like a potato, but tastes like a cross between an artichoke heart and the best potato you’ve ever had.

Thai Inspired Honeynut Squash Soup with Toasted Rice Garnish
Thai Inspired Honeynut Squash Soup with Toasted Rice Garnish

From last weeks post… My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient! Please try Honeynut Squash ~ this mighty, newer hybrid variety of winter squash has a more concentrated flavor than butternut squash.

Celery Root Bisque Soup with Garlic Pita Croutons Recipe
Celery Root Bisque Soup with Garlic Pita Croutons

A healthy soup with a creamy texture from the celery root (celeriac) and potatoes. Delicious and Silky Smooth.
Dairy Free. Add a swirl of Cashew Cream for a decorative touch. Vegan.

Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan
Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan

Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish. I am teaching this on in my upcoming “The Best of Thanksgiving Cooking Class”

I’m Kinda Obsessed with Soup:

Soups offer a comforting nature, with a multitude of benefits for our bodies and minds that lift our spirits

Soups are incredibly hydrating ~ an excellent way to incorporate a variety of nutrient-rich ingredients into your diet

When cooking in larger quantities (I LOVE to make a double batch), soups have a pretty decent survival rate in the freezer

I pack them in 2 cup containers – and a homemade soup is just a reach away

In cooler months, soup is sense of comfort… and the kitchen smells great as ingredients are scenting the air

Soup often contains ingredients to make up every part of your meal. It’s easy to add protein, carbs, vegetables, or any other nutrients you want to get in for the day

Some soup recipes use ingredients available in certain seasons – look for homegrown vegetables and check out your local farmers’ market

Remember: many garnishes are not just pretty toppings, yet an integral part of the soup’s taste

So ~ cozy up and incorporate soup-making into your routine!

Acorn Squash and Celeriac Soup for Fall

A Creamy & Chunky Soup with a Coconut Cream Swirl and Hatch Chiles… very comforting and healthy! Perfect for weekdays, special enough for company and holidays.

Many types of winter squashes make glorious soups. I recently picked up some Acorn Squash and thought – maybe an underdog squash for soup… is butternut squash really superior? Acorn squash has a very mild buttery taste, a little sweeter than pumpkin.
The celery root will add a natural creaminess to the soup which I love!

Simply Delicious Butternut Squash Soup with Apples and Celery Root

Silky smooth with some texture from the vegetables – this soup will warm you up on crisp fall and winter days. Cinnamon sticks add a sweet aura of spice – and a hit of cayenne pepper adds the perfect kick.

My new favorite winter soup with zesty flavors - cooks, covered in 20 minutes
Lentil Soup with Middle Eastern Flavors and Meyer Lemons

This Hearty Vegetarian Lentil Soup with Zesty Flavors Will Awaken Your Tastebuds! This hearty, aromatic Vegetarian and Vegan Lentil Soup is a must for those looking for a bowl of healthy comfort-food. Recipes include Butternut Squash, Leeks and Pears.

Incredible Instant Pot Split Pea Soup – With Too Many Vegetables

The comfort soup of the season! Your Instant Pot will cook this soup beautifully… healthy & hearty. Want to make on the stovetop? ~ See instructions. Recipe includes dry split peas and frozen green peas for color, flavor and texture.

Good-for-you ingredients in a spicy broth with cheddar cheese and crispy tortillas
Healthy Chicken Tortilla Soup

A classic twist on Mexico City’s Soul Food Soup. Fresh, intense flavors combine with vegetables and pulled chicken – your go-to-healthy-soup for the winter season. Good-for-you ingredients including carrots, peppers, corn, kale and celery in a spicy broth with cheddar cheese and crispy tortillas.

A bevy of vegetables enrich this soup, ginger and garlic add a boost of flavor
Chicken in the Pot Soup with Many Vegetables, Rice Noodles and Fresh Ginger

Comfort Soup in a Bowl. Gluten-Free. A bevy of vegetables enrich this soup, ginger and garlic add a boost of flavor – with Rice Noodles.

Greek Lemon Turkey Soup (a after Thanksgiving recipe)
Greek Lemon Turkey Soup (an after Thanksgiving recipe)

A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken! 
With all that leftover turkey meat (I use white meat for this recipe) this is a one pot soup, that eat likes a meal and is delicious! Very lemony- delish, I make this often, and always after Thanksgiving!

Happy Soup Making!
Karen

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5 from 1 vote

Chunky Chicken & Fall Soup with Too Many Vegetables

Servings: 4 large bowl, or 6 smaller ones
Prep: 20 minutes
Cook: 16 minutes
Total: 36 minutes
Chunky Chicken & Fall Soup with Too Many Vegetables
A healthy, satisfying Soup LOADED with Vegetables, Homemade Broth and Tender Chunks Of Chicken

Equipment

  • 1 heavy soup pot with lid

Ingredients 

  • 2 cup cooked chicken*
  • 5 cups chicken broth, preferably homemade!
  • 2 tablespoons unsalted butter
  • 2 cups cremini mushrooms, cleaned, 1/2" dice (about 5 ounces)
  • 1 cup onion, peeled, 1/2" dice
  • 4 cups Root Vegetables: Butternut Squash, Parsnip, Celeriac and Potatoes , Peeled, 1/2 inch dice; I use all, pick what you like
  • 4 teaspoons garlic, peeled and minced
  • 2 medium bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons flour (I use gluten free flour blend)
  • 2 tablespoons poblano peppers*, roasted, seeded, chopped, optional, but love
  • 1/2 cup evaporated milk, can use heavy cream, or coconut milk
  • 1/2 teaspoon sea salt, Taste first! Depends how salty your broth is
  • 3 tablespoons chopped parsley

Instructions 

  • In a soup pot or dutch oven, add 2 tablespoons butter, set heat to medium- high. When butter melts add mushrooms and onions, cook, stirring for 3 minutes and vegetables have golden edges.
  • Add 4 cups of your peeled diced root vegetables, give a big stir, reduce heat to medium. Cook stirring 2 minutes.
    Add garlic, bay leaves, smoked paprika, thyme leaves and flour; give a big stir and cook one minute.
  • Add 5 cups chicken broth and poblano peppers (if using) and stir well. Bring to a boil, and then reduce to a simmer and cover.
    Cook, covered, until the vegetables are tender – but not mushy! – about 10 minutes.
  • Add the evaporated milk, (or heavy cream or coconut milk.) and cooked chicken; simmer just 2 minutes. Taste for seasonings, add sea salt to taste.

Notes

Cooked Chicken: I Use the poached chicken from the broth I make. Can use poached chicken, or rotisserie chicken, skin removed. 
*Poblano Peppers – nice heat and smoky flavor, some are spicy, some are mild! 
I roast on a gas flame, let rest, then peel, seed and chop.
Some are spicier than others! So taste the ones you have!
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 375kcalCarbohydrates: 34gProtein: 34gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 477mgPotassium: 1274mgFiber: 4gSugar: 9gVitamin A: 15415IUVitamin C: 38mgCalcium: 199mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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2 Comments

  1. 5 stars
    Wow, such a great collection of soups! I like to make soups in fall and I do shop at farmer’s markets! I have tried a few on this list, will tackle the chunky chicken one next. Thanks for these recipes. Andrea.

    1. Thank you Andrea! Happy to hear you like the soups! Yes, try the chunky chicken one, my new favorite! 😀Karen