Description
A hearty, comforting recipe for Fall Soups and Stews, this dish captures the warmth and coziness of autumn in every spoonful. Packed with seasonal vegetables, herbs, and either protein or plant-based alternatives, this versatile guide allows you to customize your perfect bowl. Ideal for chilly nights, make-ahead meals, and freezer-friendly planning, it’s an easy, nourishing way to enjoy the best flavors of fall. Use this as your base for endless variations—from rustic beef stew to velvety squash soup or a creamy chicken and wild rice combo.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cups diced butternut squash or sweet potatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 1 (15 oz) can white beans or chickpeas (optional)
- 1 cup kale or spinach, chopped
- Salt and pepper, to taste
- ½ cup heavy cream or 1 cup coconut milk (optional)
- Lemon juice or vinegar, to finish
Instructions
- Heat oil in a Dutch oven over medium heat. Sauté onions until translucent. Add garlic and cook 30 seconds more.
- Add carrots, celery, and squash. Sauté for 5–7 minutes until lightly browned.
- Stir in thyme and bay leaf. Pour in broth and bring to a boil.
- Reduce to a simmer, cover, and cook for 30–45 minutes until vegetables are soft.
- Add beans and greens. Cook for another 10 minutes.
- Stir in cream or coconut milk (if using), and season with salt, pepper, and a splash of lemon juice.
- Remove bay leaf. Serve hot, garnished with herbs or cheese.
Notes
Add pre-cooked protein like shredded chicken, turkey, or sausage in the last 10 minutes.
Blend half the soup with an immersion blender for a thicker texture.
Let sit for 10 minutes before serving to allow flavors to deepen.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 munites
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210