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3 Easy & Delicious Fall Soup Recipes

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As the leaves begin to change, there’s no better way to embrace the fall season than with a steaming bowl of homemade and hearty soup. Made with seasonal vegetables for a healthy touch, these easy and delicious fall soup recipes are easy to recreate and even easier to enjoy. So, put on your coziest sweater, head to Farmview Market, and let’s head into fall - one spoonful at a time!

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

INGREDIENTS:

  • 1 medium butternut squash (peeled, seeded, and cubed) 
  • 2 tbsp of extra virgin olive oil 
  • 2 apples (peeled, cored, and diced)- We recommend Granny Smith! 
  • 1 onion, chopped finely
  • 2 cloves of garlic, minced
  • ½ tablespoon fresh rosemary, chopped 
  • 1 teaspoon fresh sage, finely chopped 
  • 4 cups of vegetable broth
  • 1 tsp of ground cinnamon
  • Salt and pepper, to taste 

DIRECTIONS:

  • In a large pot, over medium heat, heat your extra virgin olive oil. Add chopped onion and minced garlic, then saute until fragrant. 
  • Add in butternut squash, apples, and cinnamon to your pot. Cook for about 5 minutes, stirring occasionally. Then, add in your chopped fresh sage and rosemary, and allow to simmer. 
  • Add in vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender. 
  • While still in the pot, use an immersion blender to puree the soup until smooth. Season with salt and pepper, to taste. 
  • Serve hot!

    Kale and White Bean Soup

    Kale and White Bean Soup

    INGREDIENTS:

    • 1 bunch of kale, stems removed & leaves chopped
    • 1 can (15 oz) of white beans, drained and rinsed 
    • 1 onion, chopped
    • 2 carrots, chopped
    • 2 cloves of garlic, minced
    • 4 cups of vegetable broth
    • 1 tsp of dried thyme 
    • 2 tbsp of olive oil 
    • Salt and pepper, to taste 

    DIRECTIONS:

    • In a large pot over medium heat, heat olive oil for 2-3 minutes. Add in chopped onion, carrots, and garlic; saute until softened. 
    • Add in kale and saute for another 3-4 minutes until wilted. 
    • Add in vegetable broth, white beans, and thyme. Bring to a simmer. 
    • Simmer for 15-20 minutes. 
    • Season with salt and pepper, to taste. 
    • Serve hot & enjoy!

      Roasted Tomato & Red Pepper Soup

      Roasted Tomato and Red Pepper Soup

      INGREDIENTS:

      • 6 roma tomatoes, halved 
      • 2 red bell peppers, halved and deseeded
      • 1 onion, chopped
      • 2 cloves of garlic, minced
      • 4 cups of vegetable broth 
      • 2 tbsp of olive oil 
      • 1 tsp of dried basil 
      • Salt and pepper, to taste

      DIRECTIONS:

      • Preheat your oven to 400F. 
      • On a baking sheet, place your tomato and red bell pepper halves. Drizzle extra virgin olive oil over the vegetables. Then, roast for 25-30 minutes or until they are charred and softened. 
      • In a large pot, saute the chopped onion and garlic in olive oil until the garlic is fragrant and the onions are translucent. 
      • Add in your roasted tomatoes and red peppers, then pour in the vegetable broth and add in dried basil. 
      • Simmer for 15-20 minutes to let all of the flavors incorporate. 
      • Using an immersion blender, blend the soup until smooth. 
      • Season with salt and pepper, to taste. Serve hot!