5 Delicious Seasonal Soups

Fall is all about comfort–comfy clothes, accessories, cozy drinks and best of all, soups! Soups are the ultimate comfort food, and taste ten times better when the fall air carries that bit of chill. This season, keep warm and cozy with some of our favorite seasonal soups! 



Butternut Squash Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 4 cups vegetable broth
  • Freshly ground black pepper


  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Zucchini and Yellow Squash Soup 


  • 1 Tbsp avocado oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 medium zucchini squash, chopped
  • 1 yellow squash, chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 quart vegetable broth
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp sea salt, to taste


  1. Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes. 

  2. Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes. 

  3. Add the cannellini beans, diced tomatoes, and broth.  Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes. 

  4. Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread. 

Fall Vegetable and Quinoa Soup


  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 carrots chopped
  • 2 celery stalks thinly sliced
  • 3 cloves garlic minced
  • 1 large sweet potato peeled and chopped
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans 14 ½ oz each reduced-sodium vegetable broth
  • 2 cans 15 oz each diced tomatoes
  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 2 cups chopped kale ribs and stems removed


  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.

  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.

Broccoli Cheese Soup


  • 4 tablespoons butter
  • 1 medium onion , diced
  • 1 tablespoon  garlic , minced
  • 1 teaspoon Italian seasoning
  • ½ -1 teaspoon Creole seasoning
  • 3 Tablespoons flour
  • 12 ounce  can evaporated milk(replace with 1 1/2 cup milk )  
  • 2 cups chicken stock
  • 1/2 teaspoon mustard powder(optional)
  • ½- ¾ pound broccoli florets , cut into small pieces
  • 1 1/2 – 2 cups  sharp cheddar cheese (some reserve for garnish)
  • 1 large fresh carrot peeled and grated
  • salt and pepper to taste


  1. Melt butter in a pot or Dutch oven over medium heat and saute onions, garlic , Italian  and creole seasoning  for 2-3 minutes or until onions are wilted.

  2. Whisk in the flour and cook for a few minutes until it browns or enough to remove the flour taste.

  3. Reduce heat to medium-low and slowly pour in evaporated milk and stock while stirring well to dissolve the flour in the liquid. Season with mustard powder and give a quick stir. Allow it to thicken for 5-7 minutes while stirring occasionally.

  4. Add in the broccoli florets and let it simmer for 10-15 minutes  or until tender.

  5. Then mix in freshly grated cheddar cheese, stir until fully combined.

  6. Throw in some grated carrots, if desired, adjust seasoning with salt and pepper and let it cook through for another 2 minutes. Remove from heat and serve in bread bowls or with bread rolls 

Creamy Potato Soup


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large white onion, chopped
  • ½ teaspoon sea salt
  • 4 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth, store bought or homemade
  • 1½ pounds Yukon gold potatoes, about 5, chopped
  • 1½ cups cooked white beans, drained and rinsed
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon smoked paprika
  • Freshly ground black pepper


  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.

  2. Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.

  3. Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.

  4. Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.

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