Autumn Vegetable Soup

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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 hummus

Butternut squash mac and cheese

Butternut squash kale salad

Minestrone soup

Pumpkin pancakes

Roasted butternut squash

Sweet potato biscuits

Wild rice salad

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Autumn Vegetable Soup + EatingWell Frozen Entrees

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Autumn Vegetable Soup is an easy, healthy vegetarian soup recipe packed with butternut squash, kale and hearty white beans!

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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, coarsely chopped
• 4 cloves garlic, minced
• 1 cup cubed butternut squash (cut into 1" cubes)
• 4 cups low sodium vegetable stock
• 1 cup water
• (1) 15 ounce can low sodium fire roasted diced tomatoes
• 1 bay leaf
• 1 large sprig thyme or 1 teaspoon dried
• 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
• (1) 15 ounce can cannelini beans, rinsed and drained
• 1 bunch kale, torn
• salt and pepper, to taste.
• Freshly grated parmesan cheese, for serving (optional)

Instructions

1. 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.
2. 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.
3. Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
4. Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!

Notes

• Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used or substitutions that are made. 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 Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 132 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 232mg Carbohydrates: 25g Fiber: 6g Sugar: 6g Protein: 6g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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