Print

Cozy One-Pot Fall Harvest Vegetable Soup

cozy one-pot fall harvest vegetable soup - featured image
Print Recipe

A deeply satisfying, one-pot vegetable soup made with sweet potato, butternut squash, and chickpeas. It’s quick, easy, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 large sweet potato, peeled and cubed (about 2 cups)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 can (15 oz) fire-roasted diced tomatoes, undrained
  • 1 cup canned chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • Fresh parsley or thyme, for garnish (optional)

Instructions

  1. Start the Aromatics (10 minutes): Place your large pot over medium heat and add the olive oil. Once it shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the onion becomes translucent and starts to soften.
  2. Bloom the Spices (2 minutes): Add the minced garlic, dried thyme, smoked paprika, and turmeric to the pot. Stir constantly for about 1 minute until the garlic is fragrant.
  3. Add the Tomato Paste (3 minutes): Scoop the tomato paste into the center of the pot. Stir it into the vegetables and let it cook for 2-3 minutes, stirring frequently, until it darkens slightly.
  4. Deglaze the Pot (1 minute): Pour in about 1/2 cup of the vegetable broth and use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Let it sizzle and cook off for a minute.
  5. Add the Bulk Vegetables and Liquids (5 minutes): Add the cubed butternut squash, sweet potato, fire-roasted tomatoes (with their juices), and the remaining vegetable broth. Stir everything together. Add the salt and pepper. Bring the soup to a gentle boil.
  6. Simmer the Soup (25 minutes): Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes until the squash and sweet potato are fork-tender.
  7. Add the Chickpeas and Finish (5 minutes): After 20 minutes, stir in the drained chickpeas. Let them heat through for 5 minutes. Turn off the heat and stir in the apple cider vinegar.
  8. Taste and Serve: Give the soup a final taste. Adjust salt or vinegar if needed. Ladle into bowls and garnish with fresh parsley or thyme if desired.

Notes

Don’t skip the apple cider vinegar—it brightens the flavors. For a creamier version, use an immersion blender to puree half the soup. If the soup is too thick, add extra broth; if too thin, simmer uncovered for 10 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: fall harvest vegetable soup, one-pot soup, vegan soup, gluten-free soup, butternut squash soup, sweet potato soup, chickpea soup, easy weeknight dinner, meal prep soup

Find it online: https://cooksyla.com/cozy-one-pot-fall-harvest-vegetable-soup-easy-and-perfect/