Autumn Vegetable Soup
This post was sponsored by Bellisio Foods. All opinions expressed here are my own.
Autumn Vegetable Soup is an easy, healthy vegetarian soup recipe packed with butternut squash, kale and hearty white beans!
The holidays are upon us, which means it’s the busiest time of year. Thanksgiving is about a week away for crying out loud, which means Christmas is right around the corner!
I need to brace myself for the holiday rush….who’s with me?
It’s nice to have meals prepped and ready to go, but being on the run makes that very challenging. Life happens, so we need options that we can feel good about.
That’s where EatingWell™ frozen entrées come in.
I know you may be wondering why I’m touting frozen entrées, but these aren’t your typical frozen meals by any means! They’re brand new and loaded with goodness like whole grains, proteins, and one entire cup of vegetables.
They don’t contain any preservatives or artificial colors or flavors, which is pretty exciting stuff in my book.
The reasons I listed above wouldn’t matter much to you if the EatingWell™ frozen entrées didn’t taste good, but I wouldn’t be here if they weren’t delicious. I’ve tried 3 different varieties and I was very impressed with the quality and flavor.
These definitely aren’t the frozen meals that I grew up on. 🙂
I tried the Chicken & Wild Rice Stroganoff, Creamy Pesto Chicken, and the Vermont Cheddar Mac & Cheese, which is pictured below.
Whole grain cavatappi pasta is smothered in a creamy cheese sauce with sharp white cheddar. It’s topped with herb bread crumbs, and the broccoli is the perfect accompaniment!
My husband and son also tried this and gave it a big thumbs up.
I love that the meals are plated with care — they look so appealing which is important since we do eat with our eyes. There are 8 delicious flavors to choose from, and you can check out their website here to learn more!
Autumn Vegetable Soup
Normally I find it pretty easy to whip up a big batch of soup like this Autumn Vegetable Soup at the beginning of the week. It’s nice to have it around so that I can get plenty more veggies in my diet without trying super hard.
A bowl of my soup with an EatingWell™ frozen entrée was one wholesome, satisfying meal.
This Autumn Vegetable Soup is like fall in a bowl — hence the name. It’s packed with butternut squash, leeks, carrots, parsnips, kale and herbs from garden.
I added white beans to make it a bit heartier, and topped it with freshly grated parmesan.
Soups like this are a perfect way to use up the veggies you have on hand, so feel free to change things up and use what you’ve got.
The great part about this Autumn Vegetable Soup is that it’s freezer friendly — you can store it right in the freezer next to your EatingWell™ frozen entrées!
You’ll feel good knowing that they’re there for you when life happens — they’ve definitely got your back. 🙂
See all of my Soup Recipes.
More autumn recipes you’ll love:
Butternut squash mac and cheese
Autumn Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks light green and white parts only, halved and sliced into half moons
- 1 large carrot coarsely chopped
- 1 large parsnip peeled and coarsely chopped
- 4 cloves garlic minced
- 1 cup butternut squash cut into 1" cubes
- 4 cups low sodium vegetable stock
- 1 cup water
- 15 ounces low sodium fire roasted diced tomatoes
- 1 bay leaf
- 1 sprig fresh thyme or 1 teaspoon dried
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 15 ounces cannelini beans rinsed and drained
- 1 bunch kale torn
- salt and pepper to taste.
- Freshly grated parmesan cheese for serving (optional)
Instructions
- Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
- Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
- Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
- Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
Notes
- The parmesan cheese was not included in the calculations as it is optional
- I used some of my favorite fall vegetables, but you can substitute them with any of your favorites.
- This soup is freezer friendly!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
16 Comments on “Autumn Vegetable Soup”
I definitely have to brace myself for the business of the holiday season, too! I still can’t believe it’s almost here! This soup (and those entrees) look perfect for the craziness of the season. I love the flavors in this soup, Marcie! Thyme and rosemary are my favorite herbs, so this is just calling my name!
Thank you, Gayle! 🙂
I love veggie soups and I soooo love your pics:)
Thank you very much, Natalia!
I am definitely bracing!! haha I’m trying to get all my work done this week so that I have next week to you know, prep for thanksgiving. Eeek! ANYWAY, this soup sounds perfect! It’s been chilly by us lately and all I want for dinner is soup!
I’m doing that as well! I just scheduled posts for Sunday & Monday instead so I have the rest of the week free…or sort of free. 🙂 Thanks, Ashley!
I’ve never seen Eating Well products, but I will definitely be on the look out for them! This time of year I am always looking for short cuts, so thank you for the 411, Marcie! I am kind of obsessed with hearty veggie soups, so you can bet I will be trying this autumn one! It looks absolutely delicious and I am digging the addition of white beans!! Cheers, friend!
I was so impressed with the quality of these products — they’re the complete opposite of what I grew up on! 🙂 Thanks so much, Cheyanne, and have a great day!
I can’t believe the holidays are here already!! Easy and healthy meals are just what we need to get through all the craziness! And this soup looks and sounds perfect with those Easy Well entrees! Love all the yummy veggies!
Yup, and I need to start Christmas shopping or I’m going to miss the boat! Thanks, Kelly! 🙂
I haven’t tried EatingWell products yet! Awesome soup recipe and I should really try this with my family. So much in love with this comfy soup and pretty photos. Thanks for the share, Marcie.
Thank you, Anu!
I am not normally into frozen entrees either but sometimes they can be so handy, and I love how you know exactly what’s in them for protein, calories and veggies! Great for a busy night!
Everybody loved that mac & cheese, that’s for sure! Thanks, Ashley!
Hi there, I just made this recipe and it was very imbalanced. I used expensive organic jarred veggie broth from Sprouts, and followed everything to a tee. It mostly tasted like canned broth, canned tomato (way too much of this was in the recipe), and had a very pungent over powering parsnip flavor that took over everything.
This combination of flavors made me sick to my stomach and my whole family who ate it with me also struggled to eat it. We all felt a little sick after dinner.
If I were to make this again I would recommend NOT adding parsnip or canned tomatoes or even rosemary which was just too many strong herbal flavors combined with the parsnip – And not in not in a good way.
I don’t think using all veggie broth is the best idea because it has a pungent stale veggie flavor made of ten other veggies. Your better off doing half broth and half water and seasoning it with seasons that you feel would compliment it. As it simmers with the fresh vegetables it will gain flavors from them.
If I make this again I would increase the amount of carrots to 4 large carrots, add several yukon gold potato chunks, add more butternut squash, use only 1 small leek, have NO tomatoes, and keep the garlic the same.
Having two cans of beans would be better, and the kale was fine but it only needs a couple chopped up handfuls not one whole bunch. I’d also recommend skipping the Parmesan cheese with the original recipe because it will make you sick to your stomach because it’s all too heavy. But if you modify it to what I suggested – it could possibly be a great topping. I ate toasted buttered French bread with it and it was a nice touch
Hmmm….a lot of people have tried this recipe and left me reviews on Pinterest, and nobody has ever said that this has made them sick to their stomach. I’m sorry that it did not agree with you and your family, but I stand behind this recipe and love it just the way it is written.