The first crisp morning of autumn has a way of changing everything.
Suddenly, sweaters emerge from storage, leaves begin their colorful transformation, and our kitchens start calling for something warm and comforting.
This creamy fall vegetable soup captures all those cozy feelings in a single bowl.
The butternut squash adds natural sweetness, while carrots and sweet potatoes contribute to the velvety texture that makes each spoonful feel like a warm hug.
Why You’ll Love This Recipe
This soup checks every box for the perfect fall comfort food. It’s naturally creamy without being heavy, packed with nutrients from seasonal vegetables, and incredibly versatile.
You can make it completely dairy-free by using coconut milk, or add a splash of cream for extra richness. The recipe also doubles beautifully if you’re feeding a crowd or want leftovers for busy weeknights.
The best part? Most of the work happens in one pot, making cleanup a breeze. You’ll spend more time enjoying the soup than cleaning up after it.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 pounds butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons maple syrup (optional)
- Fresh herbs for garnish (thyme, sage, or chives)
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Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cubed butternut squash, sliced carrots, and cubed sweet potatoes to the pot. Pour in the vegetable broth, making sure all vegetables are covered.
Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes. The vegetables should be fork-tender when done.
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in the thyme, sage, smoked paprika, and cinnamon. Season generously with salt and pepper to taste.
Add the heavy cream or coconut milk and maple syrup if using. Stir well and taste for seasoning adjustments.
Return to low heat for 2-3 minutes to warm through. Ladle into bowls and garnish with fresh herbs.
Serve immediately with crusty bread, crackers, or a simple salad. This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
Print
Creamy Fall Vegetable Soup
This creamy fall vegetable soup transforms simple autumn produce into a luxurious, comforting bowl of goodness. Made with butternut squash, sweet potatoes, and carrots, it’s naturally sweet and incredibly smooth.
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 pounds butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons maple syrup (optional)
- Fresh herbs for garnish (thyme, sage, or chives)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the cubed butternut squash, sliced carrots, and cubed sweet potatoes to the pot. Pour in the vegetable broth, making sure all vegetables are covered.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes. The vegetables should be fork-tender when done.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the thyme, sage, smoked paprika, and cinnamon. Season generously with salt and pepper to taste.
- Add the heavy cream or coconut milk and maple syrup if using. Stir well and taste for seasoning adjustments.
- Return to low heat for 2-3 minutes to warm through. Ladle into bowls and garnish with fresh herbs.
- Serve immediately with crusty bread, crackers, or a simple salad. This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
