This Autumn Vegetable Soup is packed with chunky fall vegetables, creamy white beans and kale, and it’s easily customizable with your favorite veggies. It’s great for meal prep lunch or dinner and it’s freezer-friendly!

Bowl of Autumn Vegetable Soup topped with parmesan cheese.

When the weather starts cooling off, I often prefer to get my daily dose of veggies in a cozy bowl of vegetable soup rather than a salad.

This Autumn Vegetable Soup is brimming with fall veggies like butternut squash, carrots, parsnips and hardy kale, along with creamy white beans to make it even more satisfying.

Fresh herbs are added to the broth as it simmers away, lending herbaceous flavor that takes it over the top.

It takes about 15 minutes of prep time and cooks up in about 20 minutes, so it’s extremely easy to make.

This hearty soup is great to have on hand for busy weeknights, lunch and so much more. It’s comforting, delicious, and nobody will complain about eating their veggies this way. 🙂

Fall vegetable soup with butternut squash and kale in a bowl.
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Why you’ll love this recipe

  • This vegetable white bean soup is packed with chunky fall vegetables, creamy white beans, herbs and plenty of kale.
  • It makes a healthy meal prep lunch or dinner and it’s freezer friendly.
  • It can be easily customized with your favorite veggies, herbs, beans and greens.
  • It’s gluten-free and can be made vegan by omitting the parmesan cheese.

Recipe ingredients

This autumn vegetable soup recipe can be easily customized to include your favorite veggies, beans, herbs and pantry staples.

Autumn vegetable soup recipe ingredients.
  • Leeks: Add mellow onion flavor. Substitute with white or yellow onion.
  • Carrots: Add slightly sweet flavor that pairs perfectly with parsnips and butternut squash.
  • Parsnips: Add a sweet, earthy flavor that makes this soup extra cozy. Peel them before dicing. If you’re not a fan, you can omit them entirely.
  • Vegetable stock: Use low sodium to control the sodium content or make my homemade vegetable stock.
  • Kale: Nice hearty greens that provide great texture. Use chopped curly or lacinato kale, or stemmed baby kale.
  • Fire roasted diced tomatoes. Adds acidity, color and flavor.
  • Herbs: Dried bay leaf adds aromatic flavor along with sprigs of fresh thyme and rosemary. If you don’t have fresh herbs on hand, use 1-2 teaspoons of your favorite dried herbs.

See the recipe card below for the full list of ingredients and quantities.

How to make this fall vegetable soup

This soup is extremely easy to make and can be customized so many ways.

Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!

See the recipe card below for full instructions.

Leeks, carrots, parsnips and garlic sautéed for fall vegetable soup.
Sauté leeks, carrots and parsnips for 5 minutes until softened. Add garlic and butternut squash and cook for 1-2 minutes longer.
Fall vegetable soup in a Dutch oven before simmering.
Add diced tomatoes, vegetable stock, bay leaf and fresh herb sprigs and bring to a boil.
Pot of fall vegetable soup after simmering.
Reduce the heat and add the white beans. Simmer for about 15 minutes or until the squash is tender.
Fall vegetable soup with kale added.
Remove the bay leaf and herb sprigs. Stir in the kale until wilted, and add salt and pepper to taste.

Recipe FAQs

Can I use different vegetables?

You can certainly swap out the vegetables with your favorite varieties. See my October seasonal produce guide to find out what other types of vegetables are in season in the fall.

Do I have to use fresh herbs?

Fresh rosemary and thyme add great flavor here, but you can substitute them with your favorite dried herbs. 1-2 teaspoons of dried herbs will work perfectly in this soup.

Is this vegetable soup vegan?

The recipe for this autumn vegetable soup is vegan as written. Photographs do include parmesan cheese as a garnish, but the soup does not contain any.

Autumn vegetable soup in a Dutch oven.

Serving suggestions

This cozy fall soup is very satisfying as-is, but it can be served the following ways as well:

Recipe notes

  • Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!
  • I used some of my favorite fall vegetables, but you can substitute them with any of your favorites. See my October seasonal produce guide for more options.
  • See my DIY on how to peel and cut butternut squash or purchase it pre-cut.
  • Make this autumn vegetable soup dairy-free and vegan by omitting the parmesan cheese.
  • Store soup in the refrigerator for 5-7 days or freeze for up to 3 months.
Fall vegetable soup in a bowl with parmesan cheese.

More soup recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Bowl of Autumn Vegetable Soup topped with parmesan cheese.

Autumn Vegetable Soup

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
Autumn Vegetable Soup is packed with chunky fall vegetables, creamy white beans, herbs and kale for a healthy meal prep lunch or dinner!
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Equipment

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 cubed butternut squash see notes
  • 4 cups vegetable stock add 1-2 cups more stock as desired
  • 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
  • 3 cups chopped kale use baby kale as a time saver or sub with your favorite greens
  • 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.
    1 tablespoon extra virgin olive oil, 2 medium leeks, 1 large carrot, 1 large parsnip, 4 cloves garlic, 1 cup cubed butternut squash
  • Add the vegetable stock, 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.
    4 cups vegetable stock, 15 ounces low sodium fire roasted diced tomatoes, 1 bay leaf, 1 sprig fresh thyme, 1 tablespoon freshly chopped rosemary, 15 ounces cannelini beans
  • Discard the bay leaf and thyme sprig. Add the kale and simmer for about 5 minutes until wilted.
    3 cups chopped kale
  • Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
    salt and pepper, Freshly grated parmesan cheese

Notes

  • Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!
  • I used some of my favorite fall vegetables, but you can substitute them with any of your favorites. See my October seasonal produce guide for more options.
  • See my DIY on how to peel and cut butternut squash or purchase it pre-cut.
  • Store soup in the refrigerator for 5-7 days or freeze for up to 3 months

    Nutrition

    Calories: 166kcal, Carbohydrates: 32g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Sodium: 290mg, Potassium: 385mg, Fiber: 7g, Sugar: 6g, Vitamin A: 7438IU, Vitamin C: 42mg, Calcium: 146mg, Iron: 3mg

    Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

    Course: Soups
    Cuisine: American
    Author: Marcie
    All recipes and images © Flavor the Moments.
    Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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