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Autumn Vegetable Soup

Scott Phillips

Yield: Yields about 8 cups.

Servings: 6 to 8 as a starter; 4 as a main course

Besides their clear health benefits, vegetable soups are the perfect canvas for what’s in season. This time of year, there’s nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.


  • 2 Tbs. olive oil
  • 3 medium carrots, cut into medium dice
  • 1 large yellow onion, cut into medium dice
  • 2 medium cloves garlic, minced
  • 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  • 1/4 tsp. ground allspice
  • Pinch cayenne pepper; more to taste
  • Kosher salt
  • 1 quart lower-salt chicken broth
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup lower-salt canned chickpeas

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Protein (g): 5


  • Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Make Ahead Tips

You can refrigerate this soup for 3 days or freeze for 2 months.

If you’re serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side. 

Feel free to substitute other fall vegetables or beans.


Rate or Review

Reviews (67 reviews)

  • Kohola | 05/31/2020

    I used to make this all the time, so glad I came upon it again just now. The allspice is everything- so unique and the broth is drinkable on its own! yum

  • JL1015 | 03/17/2020

    Having made this soup over a handful of times now, I have to do my part and rate it 5 STARS ! I haven't strayed from the original recipe and it doesn't disappoint. Though the ingredients are so simple, the taste is everything and such a great soup to have for my week day lunches. Will continue to be a staple!

  • emeinig | 01/26/2020

    I have made this soup many times. So flavourful and healthy!

  • user-7242781 | 03/11/2019

    I loved this soup. So hearty and fulfilling. Chopping the vegetables builds up the anticipation and the allspice taste in the broth is wonderful. I amped up the allspice in the broth and substituted rainbow chard for the kale. Put in chard stems as well for 20 minutes to cook, and leaves in for 10. Rainbow chard stems added extra color, flavor and texture to the soup. Will definitely make it again!

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