Fall Harvest Soup: A Comforting, Healthy One-Pot Meal

Name: Fall Harvest Soup: A Comforting, Healthy One-Pot Meal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 butternut squash, peeled and cubed; 1 sweet potato, peeled and cubed; 4 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 1 tsp dried thyme; 1/2 tsp dried rosemary; Salt, to taste; Black pepper, to taste; Fresh parsley for garnish

November 4, 2025 by Jake

Jump to Recipe

As the weather cools down and fall sets in, there’s nothing more comforting than a warm bowl of homemade soup. This Fall Harvest Soup combines a variety of seasonal vegetables like butternut squash and sweet potatoes, cooked in a hearty vegetable broth with fragrant herbs, making it the perfect dish to enjoy on crisp autumn evenings. Plus, it’s vegan, gluten-free, and incredibly easy to make, requiring just one pot and minimal cleanup. Ready in under 30 minutes, this nourishing soup is a must-try this fall!

Why You’ll Love This Fall Harvest Soup Recipe

Easy One-Pot Meal

Who doesn’t love a simple dinner that requires minimal clean-up? This fall harvest soup allows you to make everything in one pot—less mess, more time to relax!

Healthy & Nutritious

Packed with vibrant fall vegetables such as butternut squash, sweet potatoes, and carrots, this soup is an excellent source of vitamins and fiber, making it a nourishing choice for the whole family.

Perfect for Fall Flavors

The combination of rosemary, thyme, and root vegetables creates a cozy, autumn-inspired flavor profile that will warm you from the inside out.

Vegan & Gluten-Free

This recipe is vegan-friendly and naturally gluten-free, so it’s suitable for a wide range of dietary preferences.

A close-up view of a warm vegetable soup with chunks of butternut squash, carrots, and potatoes, garnished with fresh parsley, in a golden broth, served in a white bowl.

Gather Your Ingredients for Fall Harvest Soup

To make this delicious soup, gather the following ingredients:

Vegetables: 1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic, 1 butternut squash (peeled and cubed), 1 sweet potato (peeled and cubed).
Liquids & Seasoning: 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, salt, and pepper.
Garnish: Fresh parsley (chopped).

How to Make Fall Harvest Soup: Step-by-Step

Sauté the Aromatics

Heat olive oil in a large pot over medium heat.Sauté the onion, carrots, and celery in olive oil until softened, about 5 minutes. Then, stir in the garlic and cook for an additional minute until fragrant.

Add the Vegetables

Stir in the cubed butternut squash and sweet potato, ensuring they are coated with the aromatic mix.

Simmer the Soup

Pour in the vegetable broth and diced tomatoes, and add thyme and rosemary. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the vegetables are tender.

Serve

Ladle into bowls and garnish with fresh parsley. Serve with a side of crusty bread for the ultimate fall meal.

Tips to Make Your Fall Harvest Soup Even Better

Adjust the Seasoning: Add more salt, pepper, or even red pepper flakes for a little heat.
Extra Veggies: Toss in some kale or spinach for added nutrients.
For a Creamy Texture: Use an immersion blender to partially blend the soup for a smooth, creamy consistency.

Variations on Fall Harvest Soup

Spice It Up

Add red pepper flakes to the soup while it simmers for a bit of heat.

Add Protein

Include cooked lentils or chickpeas for a protein boost.

Try Different Veggies

Experiment with turnips, parsnips, or even green beans to change up the flavor profile.

A close-up shot of a bowl of butternut squash soup with tender squash cubes, potatoes, and fresh parsley, garnished with cracked black pepper in a rich golden broth.

Serving Suggestions

Pair this Fall Harvest Soup with crusty bread for dipping or a light salad for a balanced meal. For an extra cozy touch, add a side of roasted pumpkin seeds!

Storing Leftovers

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. This soup also freezes beautifully—just let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy, reheat on the stovetop or microwave.

Frequently Asked Questions

Can I freeze this soup?

Yes! This soup freezes well for up to 2 months.

Can I use frozen vegetables?

You can, but fresh vegetables will provide the best flavor and texture.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free.

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Nutritional Information (per serving)

Calories: 150
Carbohydrates: 25g
Fiber: 6g
Protein: 4g
Fat: 4g

Fall Harvest Soup: A Comforting, Healthy One-Pot Meal

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Author: Tasty Recipes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Diet: Vegan

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Description

This Fall Harvest Soup is a comforting, healthy one-pot meal that combines vibrant fall vegetables like butternut squash and sweet potatoes, cooked in a hearty vegetable broth with fragrant rosemary and thyme. It’s vegan, gluten-free, and perfect for chilly autumn nights.

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 1 more minute.
Add the Vegetables: Stir in the cubed butternut squash and sweet potato, ensuring they are coated with the aromatic mix.
Simmer the Soup: Pour in the vegetable broth and diced tomatoes, then add thyme and rosemary. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 20-25 minutes until the vegetables are tender.
Serve: Ladle into bowls and garnish with fresh parsley. Serve with a side of crusty bread for the ultimate fall meal.