When the air gets chilly, I start craving soup. Like, a big cozy bowl packed with veggies and flavor. That’s how this autumn harvest veggie soup came to be.

It’s warm, simple, and full of fall goodness. Think carrots, squash, potatoes—all the comfy stuff.

If you want a feel-good meal that’s easy and healthy, this soup’s for you. Let’s make it together.

Why You’ll Love This Recipe

Packed with Fall Flavors: This soup is a celebration of autumn’s bounty, featuring seasonal veggies that are both sweet and savory.
Vegan & Healthy: Made with plant-based ingredients, it’s full of fiber, vitamins, and minerals to keep you feeling your best.
Simple & Easy to Make: With minimal preparation, you can have this warming soup ready in less than an hour.
Meal Prep Friendly: Make a big batch to enjoy throughout the week or freeze it for future meals.
Comforting & Satisfying: The combination of soft vegetables, aromatic herbs, and rich broth creates the perfect hearty soup.

Required Kitchen Tools

Before diving into the recipe, here’s a quick list of tools that will help you prepare this delicious soup:

Soup Pot or Dutch Oven: A large pot to cook all your ingredients and let the flavors meld together.
Sharp Knife: For chopping your vegetables into bite-sized pieces.
Cutting Board: To safely chop your veggies.
Garlic Press (Optional): If you prefer a smoother garlic texture in your soup.
Stirring Spoon: To mix the ingredients while cooking.
Measuring Spoons: To accurately measure your herbs and spices.
Ladle: For serving the soup.

Ingredients

Here’s what you’ll need to create this mouthwatering soup. (Exact measurements are in the recipe card below):

Water: 2 cups (475 g), acts as the base for the soup.
Winter Squash: 1½ cups (210 g), diced. Butternut squash works wonderfully for its smooth texture and sweetness.
Brussels Sprouts: 1 cup (88 g), shredded. Brussels sprouts add a nice earthy flavor and texture.
Carrots: ½ cup (65 g), diced. Carrots add sweetness and crunch.
Bell Pepper: ¼ cup (38 g), diced. Adds a pop of color and mild sweetness.
Cooked Onion: 2 tablespoons (11 g), finely chopped. Onion creates a savory foundation.
Garlic: 1 clove, minced. For that aromatic, savory punch.
Vegan Bouillon Cube: 1 cube. A great substitute for broth, it deepens the flavor of the soup.
Dried Sage: 1 teaspoon. Adds that warm, comforting herbal note.
Dried Thyme: 2 teaspoons (2 g). Perfectly complements the earthy vegetables.
Apple Cider Vinegar: 1 teaspoon. Adds a tangy kick to balance out the sweetness of the vegetables.
Salt and Pepper: To taste, for seasoning.
Toasted Minced Pecans: For garnish, optional. Adds a crunchy, nutty element on top.

Variations for Autumn Harvest Veggie Soup

If you’d like to switch things up or customize the recipe to your preferences, here are some variations:

Add Leafy Greens: Kale or spinach would work wonderfully in this soup. Stir them in during the last few minutes of cooking.
Add Lentils or Beans: For added protein and texture, consider adding some cooked lentils or white beans.
Spicy Kick: For those who like a little heat, you can add a pinch of cayenne pepper or red pepper flakes.
Roasted Vegetables: If you want to elevate the flavor, you can roast the winter squash, carrots, and Brussels sprouts before adding them to the soup. This adds a caramelized depth of flavor.
Use Vegetable Broth: If you want a richer broth, replace the water with vegetable broth, making sure to adjust the salt accordingly.

Step-by-Step Instructions

1. Prepare the Vegetables

Start by washing and peeling the vegetables as necessary. Dice the winter squash into small, bite-sized pieces. Shred the Brussels sprouts using a knife or mandoline, and dice the carrots and bell pepper. Set everything aside and get ready to make your soup!

2. Sauté the Onion and Garlic

In a large soup pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the cooked onion and minced garlic to the pot, sautéing for 2-3 minutes until fragrant and softened. This will help create a flavorful base for the soup.

3. Add the Vegetables and Seasonings

Add the diced winter squash, shredded Brussels sprouts, diced carrots, and bell pepper into the pot with the onions and garlic. Stir everything to combine. Sprinkle the dried thyme and sage over the vegetables, and add a pinch of salt and pepper. Let it cook for another 3-4 minutes, allowing the vegetables to soften a bit and absorb the flavors.

4. Pour in the Water and Add the Bouillon Cube

Next, pour in the water and add the vegan bouillon cube. Stir the mixture until the bouillon cube dissolves completely into the water. Bring everything to a gentle simmer, then cover the pot and let it cook for 20-25 minutes, or until the vegetables are tender.

5. Add the Apple Cider Vinegar

Once the vegetables are cooked, add a teaspoon of apple cider vinegar to the soup. This will brighten the flavor of the soup and balance out the sweetness of the squash and carrots.

6. Taste and Adjust

Taste the soup and adjust the seasoning as needed. If you like more acidity, add a little more vinegar. Add more salt and pepper if necessary to bring out the flavors.

7. Serve and Garnish

Ladle the soup into bowls and sprinkle toasted minced pecans on top for an added crunch. Serve hot and enjoy the warmth of this delicious autumn dish.

How to Serve Autumn Harvest Veggie Soup

This soup is hearty enough to be served on its own, but if you’re looking for some sides or pairings, here are a few suggestions:

With Crusty Bread: Serve the soup with a slice of your favorite crusty bread or toasted baguette to dip into the broth.
With a Salad: A fresh, leafy salad with a light vinaigrette would pair nicely to balance the richness of the soup.
With a Vegan Grilled Cheese: For a comforting combo, enjoy your soup with a warm vegan grilled cheese sandwich.

Storing Autumn Harvest Veggie Soup

If you have leftovers (or if you want to make a large batch ahead of time), storing this soup is simple:

Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding a little water or broth if it thickens too much.
Freezing: This soup freezes wonderfully! Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. It will last for up to 3 months. To reheat, simply thaw in the fridge overnight and heat on the stove until warmed through.

Nutrition Information

Here’s a breakdown of the nutritional content for one serving (based on 6 servings):

Nutrient	Amount per Serving
Calories	150 kcal
Carbohydrates	32 g
Protein	2 g
Fat	1 g
Fiber	7 g
Sugar	9 g
Sodium	400 mg

Note: Nutritional values may vary based on specific ingredients and portion sizes.

Conclusion

This Autumn Harvest Veggie Soup is an incredibly simple yet flavorful dish that highlights the best of fall’s produce. With its hearty vegetables, fragrant herbs, and tangy apple cider vinegar, it’s a true crowd-pleaser that’s perfect for warming up during chilly weather. Whether you’re serving it as a main dish or as part of a cozy meal, this soup is sure to become a seasonal favorite in your kitchen.