My husband has been wanting to find more Vegan Autumn Soup recipes for our family. We love meat, but there’s something about a vegetable soup that is so delicious. We also have a garden where we try to utilize as many of the veggies we grow as possible, so vegan soups are top of mind for us.
Vegan Autumn Soup to Warm You Up
I’ve shared 2 vegan autumn soup recipes on MomGenerations.com that I’m obsessed with and that I (and my husband) make all the time at home for our family. What I love about these 2 recipes is that they’re easy to make, but they’re also hearty, too.
When autumn roles around I’m all about making sure I have options that can warm us up. We’re still in that “summer” mode, but not quite ready for the chill of the winter. Fall is that perfect middle ground month. Soups are just easy to make because they warm everyone up on a kinda chilly autumn evening. There’s nothing like holding a warm bowl of soup!
I want to share 2 Vegan Autumn Soup Recipes that are super easy. One of them is a “make from scratch” recipe and the other is a cooking hack one. You basically take a canned soup and dress it up! It’s easy. It’s yummy. It’s the perfect go-to recipe for anyone who isn’t comfortable in the kitchen. I love a good cooking hack and this one you will love!
Here are my (2) Vegan Autumn Soup Recipes:
2.5 – 3 lbs butternut squash
1 tbsp olive oil
Salt & Pepper
Thyme
2 tbsp butter
2 finely chopped shallot
2-2 1/2 cups vegetable or chicken stock
Preheat the oven to 425°F and chop the butternut squash (or buy it already cut). Coat them in olive oil and sprinkle with salt, pepper, and thyme and roast on a baking sheet for 45 minutes.
When the squash is done roasting, get a large sauce pan and put on medium heat. Start melting the butter, then add the shallots and cook till fragrant and translucent.
Stir in roasted butternut squash.
Add in stock 2 ½ cups of stock and bring to a low boil. Stir occasionally and break up the squash.
Take off heat and blend with an immersion blender. If you don’t have one, put batches in a regular blender. Blend until smooth. Add additional stock if needed.
*I’m including some images below for you, too!
I’m telling you, this is a go-to for family family. It’s one of those recipes you make once and then know you will make again and again and again. If you love butternut squash, you will love this vegan autumn soup recipe.
Next up, the soup hack recipe! I wanted to showcase how you could make a vegan soup option without having to make anything from scratch.
This is what you need to make sure you have when you’re amp’ing up your Canned Tomato Soup Recipe.
Grab some pesto, pop it in – mix it around – and you’re good to GO! It’s that kind of easy, but wait till you take a delicious bite! Don’t worry – I will share some additional hacks, too!
This specifically how you create this easy vegan autumn soup recipe:
Want to know more ways to “dress up” canned tomato soup?
- Stir in 1 tbsp of sour cream and some chives and ground black pepper.
- Add 1 tsp of Thai red curry paste and some cooked rice.
- Add one finely chopped chipotle pepper in adobo sauce and some shredded chicken.
- Top with arugula, shaved Parmesan, and balsamic glaze
- Add 1 tsp of red wine vinegar and melt on some fontina cheese.
As you can tell anyone of these options are amazing with tomato soup! I love that there are so many ways where you can take a basic item and make it taste different each night of the week if you wanted to! I’m telling you these vegan autumn soup options are amazing and should be added in your rotation!
