21 Delicious Fall Vegetarian Soup Recipes for Every Meal

As the crisp autumn air settles in, nothing warms the soul quite like a bowl of hearty, flavorful soup.

Fall is the perfect season to embrace seasonal vegetables, cozy spices, and comforting flavors.

From creamy roasted squash to smoky tomato and kale creations, vegetarian soups offer both nutrition and satisfaction.

Whether you’re preparing a quick weeknight dinner or impressing guests at a fall gathering, this collection of 21 fall vegetarian soup recipes brings variety, warmth, and deliciousness to your table.

Each recipe highlights the vibrant flavors of autumn produce—think butternut squash, sweet potatoes, apples, mushrooms, and more—combined in inventive, satisfying ways.

These soups are easy to prepare, versatile, and perfect for batch cooking or freezing for later.

Many are naturally gluten-free and dairy-free, making them ideal for all types of diets.

Get ready to explore the best of the season with recipes that range from creamy and indulgent to hearty and rustic, each bursting with fall flavor.

21 Delicious Fall Vegetarian Soup Recipes for Every Meal

Autumn is the season of harvest, warmth, and comfort—and what better way to celebrate it than with a bowl of homemade vegetarian soup?

These 21 fall vegetarian soup recipes offer a mix of creamy, spicy, sweet, and savory flavors, showcasing the best seasonal ingredients.

From roasted squash and apples to smoky tomatoes and hearty beans, there’s something for every palate.

Stock up your pantry, gather your fresh fall vegetables, and enjoy creating comforting meals that nourish both body and soul.

These soups aren’t just recipes—they’re little bowls of autumn magic that make the season feel cozy, flavorful, and utterly delicious.

Roasted Butternut Squash and Apple Soup

This cozy fall soup combines the natural sweetness of roasted butternut squash with the tartness of crisp apples.

Infused with warm spices like cinnamon and nutmeg, it’s a creamy, comforting dish perfect for chilly autumn evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• ½ cup coconut cream or full-fat cream (optional for creaminess)
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash and apples with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
2. While roasting, heat the remaining olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, cinnamon, and nutmeg, cooking for another minute until fragrant.
3. Once the squash and apples are done, transfer them to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 10–15 minutes to allow flavors to meld.
4. Remove from heat and carefully blend the soup using an immersion blender, or transfer to a countertop blender in batches until smooth.
5. Stir in coconut cream or regular cream if desired. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or thyme.

This roasted butternut squash and apple soup is rich, velvety, and perfectly balanced between sweet and savory.

It’s ideal as a starter or a light main dish during crisp fall evenings.

Autumn Harvest Lentil Soup

A hearty, protein-packed soup that celebrates seasonal fall vegetables like carrots, sweet potatoes, and kale.

Earthy lentils and a medley of aromatic herbs make it satisfying and wholesome.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for heat)
• 2 cups chopped kale or spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery for about 5 minutes until softened. Add garlic and spices, cooking for another minute.
2. Stir in lentils, sweet potato, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
3. Add kale and cook for an additional 5 minutes until wilted.
4. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
5. Serve hot with crusty bread or roasted seeds for garnish.

This autumn harvest lentil soup is comforting, filling, and bursting with seasonal flavors.

It’s a perfect way to enjoy a wholesome, vegetarian meal while embracing the essence of fall.

Creamy Roasted Cauliflower and Leek Soup

A smooth, creamy soup featuring roasted cauliflower and delicate leeks, lightly seasoned with thyme and garlic.

It’s luxurious yet light, with a subtle nutty flavor that celebrates fall produce.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• ½ cup unsweetened almond milk or cream (optional)
• Toasted pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté leeks until soft, about 5–7 minutes. Add garlic and thyme, cooking for another minute.
3. Add the roasted cauliflower and vegetable broth. Bring to a simmer for 10 minutes to let flavors meld.
4. Use an immersion blender to purée until smooth, or transfer to a blender in batches. Stir in almond milk or cream if desired for extra creaminess.
5. Taste and adjust seasoning. Serve hot, garnished with toasted pumpkin seeds.

This creamy roasted cauliflower and leek soup is elegant and comforting, perfect for a fall lunch or dinner.

Its delicate flavor profile makes it a sophisticated yet cozy dish.

Spiced Pumpkin and Carrot Soup

This vibrant orange soup brings together pumpkin and carrots with warming fall spices like ginger, cinnamon, and nutmeg.

Silky smooth and subtly sweet, it’s a perfect starter or light meal for chilly autumn days.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Coconut cream or plain yogurt for garnish (optional)
• Pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add chopped carrots and cook for another 3–4 minutes. Stir in pumpkin puree and spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until carrots are tender.
4. Use an immersion blender to blend the soup until smooth. Add salt and pepper to taste.
5. Serve hot, drizzled with coconut cream or yogurt, and sprinkled with pumpkin seeds.

This spiced pumpkin and carrot soup is creamy, warming, and perfectly balanced with autumn spices.

It’s a cheerful and nourishing addition to any fall meal.

Autumn Roasted Tomato and Red Pepper Soup

A rich and flavorful soup highlighting roasted tomatoes and red peppers.

Sweetness from the roasted vegetables combines with savory herbs for a comforting fall classic.

Ingredients:

• 6 large ripe tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss tomatoes and red peppers with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onions and garlic until translucent.
3. Add roasted tomatoes and peppers to the pot. Stir in vegetable broth and dried herbs. Simmer for 10–15 minutes.
4. Blend the soup with an immersion blender until smooth. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh basil leaves.

This autumn roasted tomato and red pepper soup is bursting with flavor and warmth.

Its vibrant color and smoky sweetness make it a fall favorite.

Sweet Potato, Kale, and White Bean Soup

A hearty and nutrient-packed soup, combining sweet potatoes, kale, and protein-rich white beans.

It’s lightly seasoned with garlic, thyme, and smoked paprika for a savory, satisfying fall dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chopped kale
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent. Add garlic, smoked paprika, and thyme, cooking for another minute.
2. Add sweet potatoes and vegetable broth. Bring to a boil, then simmer for 15–20 minutes until sweet potatoes are tender.
3. Stir in white beans and kale. Simmer for 5–7 more minutes until kale is wilted.
4. Season with salt, pepper, and a squeeze of lemon juice.
5. Serve hot with crusty bread or as a complete meal on its own.

This sweet potato, kale, and white bean soup is hearty, wholesome, and perfectly suited for fall.

The combination of sweet, savory, and smoky flavors creates a deeply satisfying vegetarian meal.

Creamy Chestnut and Mushroom Soup

This rich and earthy soup combines the nutty flavor of roasted chestnuts with the deep umami of mushrooms.

Perfectly seasoned with thyme and a touch of garlic, it’s a luxurious fall comfort food.

Ingredients:

• 1 cup roasted chestnuts, chopped
• 2 cups mushrooms, sliced (cremini or button)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• ½ teaspoon dried thyme
• Salt and pepper to taste
• ½ cup heavy cream or coconut cream (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then add garlic and thyme, cooking for 1 minute.
2. Add mushrooms and sauté until browned and soft. Stir in roasted chestnuts.
3. Pour in vegetable broth and simmer for 15–20 minutes.
4. Blend the soup with an immersion blender until smooth. Stir in cream if desired.
5. Season with salt and pepper, and serve garnished with parsley.

This creamy chestnut and mushroom soup is hearty, earthy, and decadent—a true celebration of fall flavors.

Autumn Root Vegetable Soup

Packed with seasonal root vegetables like parsnips, carrots, and turnips, this soup is savory, colorful, and comforting.

A touch of rosemary adds aromatic depth.

Ingredients:

• 2 carrots, chopped
• 2 parsnips, chopped
• 1 turnip, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
• Salt and pepper to taste
• Olive oil drizzle for serving

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft, then add garlic and rosemary for 1 minute.
2. Add all root vegetables and sauté for 5 minutes. Pour in vegetable broth and bring to a boil.
3. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Blend until smooth using an immersion blender. Season with salt and pepper.
5. Serve hot with a drizzle of olive oil.

This autumn root vegetable soup is a nourishing, flavorful, and colorful dish perfect for chilly fall evenings.

Spicy Sweet Potato and Red Lentil Soup

This warming soup features sweet potatoes and red lentils, spiced with cumin, coriander, and chili for a hearty, protein-packed fall meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft, then add garlic and spices for 1 minute.
2. Add sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils and sweet potatoes are tender.
3. Blend with an immersion blender until smooth, or leave slightly chunky for texture.
4. Season with salt and pepper. Serve garnished with fresh cilantro.

This spicy sweet potato and red lentil soup is vibrant, warming, and satisfying—a perfect autumn dish with a little kick.

Caramelized Onion and Butternut Squash Soup

A sweet and savory soup where caramelized onions enhance the natural sweetness of roasted butternut squash.

Finished with thyme and a splash of cream, it’s smooth and comforting.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and pepper to taste
• ½ cup cream or coconut milk (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and caramelize onions over medium-low heat for 20 minutes until golden brown. Add garlic and thyme for 1 minute.
3. Add roasted squash and vegetable broth. Simmer for 10 minutes.
4. Blend until smooth and stir in cream if desired. Season with salt and pepper.
5. Serve hot, garnished with fresh thyme or a drizzle of cream.

This caramelized onion and butternut squash soup is rich, flavorful, and perfect for a cozy fall evening.

Roasted Cauliflower, Apple, and Sage Soup

A unique fall soup that combines roasted cauliflower and tart apples with earthy sage.

Its creamy texture and subtle sweetness make it a seasonal favorite.

Ingredients:

• 1 large head cauliflower, chopped
• 2 apples, peeled, cored, and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• Salt and pepper to taste
• ½ cup almond milk or cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and apples with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onion until soft. Add garlic and sage for 1 minute.
3. Add roasted cauliflower and apples, then pour in vegetable broth. Simmer for 10 minutes.
4. Blend until smooth using an immersion blender. Stir in almond milk or cream if desired. Season to taste.
5. Serve hot, garnished with fresh sage.

This roasted cauliflower, apple, and sage soup is creamy, aromatic, and perfectly captures the essence of fall.

Butternut Squash, Spinach, and Coconut Soup

A creamy, slightly sweet soup where roasted butternut squash meets fresh spinach and coconut milk.

Lightly spiced with ginger, it’s both comforting and nourishing.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onion until soft. Add garlic and ginger for 1 minute.
3. Add roasted squash and vegetable broth. Simmer for 10 minutes.
4. Stir in spinach and coconut milk, cooking until spinach is wilted. Blend partially or fully for desired texture.
5. Adjust seasoning and serve hot.

This butternut squash, spinach, and coconut soup is creamy, nourishing, and lightly spiced—an ideal vegetarian dish to celebrate fall flavors.

Roasted Beet and Carrot Soup

This vibrant, earthy soup pairs roasted beets with sweet carrots for a visually stunning and flavorful fall dish.

A touch of ginger and garlic adds warmth and depth.

Ingredients:

• 3 medium beets, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh grated ginger
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onion until soft. Add garlic and ginger for 1 minute.
3. Add roasted beets and carrots, then pour in vegetable broth. Simmer for 10 minutes.
4. Blend until smooth using an immersion blender. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh dill or parsley.

This roasted beet and carrot soup is bright, earthy, and comforting—a perfect starter or light main course for fall.

Curried Pumpkin and Chickpea Soup

A hearty, spiced soup featuring pumpkin and protein-rich chickpeas, flavored with curry and warming spices.

It’s creamy, satisfying, and ideal for fall evenings.

Ingredients:

• 2 cups pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent, then add garlic and spices for 1 minute.
2. Stir in pumpkin puree and chickpeas. Add vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
3. Blend partially or fully, depending on desired texture. Season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

This curried pumpkin and chickpea soup is creamy, aromatic, and packed with flavor—a warm and nourishing fall favorite.

Smoky Tomato, White Bean, and Kale Soup

This hearty soup combines smoky roasted tomatoes, protein-rich white beans, and nutrient-dense kale.

Smoked paprika adds depth and warmth, perfect for autumn.

Ingredients:

• 6 large tomatoes, halved
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups chopped kale
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast tomatoes with 1 tablespoon olive oil, salt, and pepper for 25–30 minutes.
2. In a pot, heat remaining olive oil and sauté onions and garlic until soft.
3. Add roasted tomatoes, white beans, and vegetable broth. Simmer for 10–15 minutes.
4. Stir in chopped kale and cook until wilted. Add smoked paprika and adjust seasoning.
5. Serve hot with crusty bread.

This smoky tomato, white bean, and kale soup is hearty, nourishing, and full of autumn flavor—perfect for a cozy meal.

Creamy Parsnip and Apple Soup

Sweet parsnips paired with tart apples create a creamy, lightly spiced soup that’s both comforting and elegant for fall.

Ingredients:

• 3 large parsnips, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft, then add garlic and cinnamon for 1 minute.
2. Add parsnips and apples, then pour in vegetable broth. Bring to a boil, then simmer for 20–25 minutes until tender.
3. Blend until smooth with an immersion blender. Adjust seasoning with salt and pepper.
4. Serve hot, garnished with fresh thyme.

This creamy parsnip and apple soup is subtly sweet, warming, and perfectly captures the essence of fall.

Carrot, Ginger, and Coconut Soup

A silky, slightly spicy soup where sweet carrots meet aromatic ginger and creamy coconut milk.

Bright, flavorful, and comforting for autumn evenings.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft, then add garlic and ginger for 1 minute.
2. Add carrots and vegetable broth. Bring to a boil, then simmer for 20 minutes until carrots are tender.
3. Blend until smooth using an immersion blender. Stir in coconut milk and adjust seasoning with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

This carrot, ginger, and coconut soup is creamy, aromatic, and comforting—a perfect blend of sweet and spicy for fall.

Roasted Squash, Pear, and Sage Soup

A delicate and aromatic soup combining roasted squash and pears with earthy sage.

The natural sweetness of pears complements the savory squash for a perfect fall balance.

Ingredients:

• 2 cups butternut squash, cubed
• 2 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and pears with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onions until soft. Add garlic and sage for 1 minute.
3. Add roasted squash and pears, then pour in vegetable broth. Simmer for 10 minutes.
4. Blend until smooth with an immersion blender. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with additional sage if desired.

This roasted squash, pear, and sage soup is lightly sweet, aromatic, and perfect for a cozy fall meal.

Autumn Harvest Sweet Potato and Corn Chowder

This creamy chowder combines sweet potatoes, corn, and aromatic herbs for a comforting fall soup.

Slightly sweet with a savory depth, it’s perfect as a hearty lunch or dinner starter.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions until soft, then add garlic and smoked paprika for 1 minute.
2. Add sweet potatoes and vegetable broth. Bring to a boil, then simmer for 15–20 minutes until potatoes are tender.
3. Stir in corn and cook for an additional 5 minutes. Blend partially with an immersion blender for a creamy texture while keeping some chunks for bite.
4. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh chives.

This autumn harvest sweet potato and corn chowder is hearty, creamy, and full of seasonal flavor—a warming favorite for crisp fall days.

Roasted Fennel and Apple Soup

A lightly sweet and aromatic soup where roasted fennel and apples combine for a delicate, comforting flavor.

Perfectly balanced with onion and garlic, it’s an elegant vegetarian option for fall.

Ingredients:

• 2 bulbs fennel, trimmed and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and apples with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a pot, heat remaining olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
3. Add roasted fennel and apples, then pour in vegetable broth. Simmer for 10 minutes.
4. Blend until smooth with an immersion blender and adjust seasoning.
5. Serve hot, garnished with fresh thyme.

This roasted fennel and apple soup is subtly sweet, aromatic, and a sophisticated choice for a fall menu.

Sage and White Bean Soup with Butternut Squash

A hearty, aromatic soup combining creamy white beans, roasted butternut squash, and fresh sage. Earthy and filling, it’s ideal for chilly autumn evenings.

Ingredients:

• 2 cups butternut squash, cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Crusty bread for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, heat remaining olive oil and sauté onion until translucent. Add garlic and sage for 1 minute.
3. Add roasted squash, white beans, and vegetable broth. Simmer for 10–15 minutes.
4. Blend partially or fully depending on desired texture. Adjust seasoning with salt and pepper.
5. Serve hot with crusty bread if desired.

This sage and white bean soup with butternut squash is hearty, comforting, and full of warm, autumnal flavors—perfect for a fall dinner.