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Easy One-Pot Fall Harvest Vegetable Soup

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A cozy, one-pot vegetable soup featuring sweet potatoes, butternut squash, and kale in a savory broth. Perfect for cold weather, this simple recipe comes together in under 45 minutes and is naturally vegan and gluten-free.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 teaspoon salt (fine sea salt preferred, plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • ½ teaspoon dried rosemary (or 1 sprig fresh)
  • 1 medium sweet potato, peeled and cubed (about 2 cups)
  • 1 cup butternut squash, peeled and cubed (about ½ small squash)
  • 1 cup diced Yukon Gold potatoes (about 2 small potatoes)
  • 1 cup chopped kale or Swiss chard (stems removed)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 4 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
  • 1 cup water (or more broth for thinner soup)
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • ½ cup canned coconut milk (full-fat, optional for creamy version)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables first: dice the onion, mince the garlic, peel and cube the sweet potato and butternut squash, dice the carrots and celery, and chop the kale.
  2. Heat the olive oil in a large pot over medium heat. Once shimmering (about 2 minutes), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until translucent and sweet-smelling.
  3. Add the minced garlic, carrots, and celery. Stir and cook for another 3 minutes until fragrant. If garlic starts to brown, reduce heat.
  4. Season with salt, pepper, thyme, and rosemary. Stir to coat and cook for 1 minute to bloom the spices.
  5. Add the sweet potato, butternut squash, and Yukon Gold potatoes. Stir to combine and cook for 2 minutes, stirring occasionally.
  6. Pour in the diced tomatoes (with juices), vegetable broth, water, and apple cider vinegar. Add the bay leaf. Stir to combine. Liquid should just cover the vegetables; add more broth or water if needed.
  7. Bring the soup to a boil over high heat, then reduce heat to low, cover, and simmer gently for 20 minutes. Do not boil vigorously.
  8. After 20 minutes, check the vegetables: sweet potato and squash should be fork-tender but still hold their shape. If not, simmer for another 5 minutes.
  9. Stir in the chopped kale and let it wilt for 2-3 minutes. If using coconut milk for a creamy version, stir it in now. Remove the bay leaf.
  10. Taste and adjust seasoning: add more salt if needed (usually another ½ teaspoon), a pinch more pepper, or an extra splash of apple cider vinegar for brightness.
  11. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side of fluffy mini quiches.

Notes

Don’t skip the sauté step—it builds the flavor foundation. Cut vegetables into uniform ½-inch cubes for even cooking. Simmer gently, not vigorously, to avoid mushy vegetables. Add leafy greens at the end to prevent them from becoming slimy. The soup tastes even better the next day as flavors meld. For a thicker soup, mash 1 cup of cooked vegetables against the pot and stir back in.

Nutrition

Keywords: fall harvest vegetable soup, one-pot soup, vegan soup, gluten-free soup, easy vegetable soup, cozy soup, butternut squash soup, sweet potato soup

Find it online: https://evabakery.com/easy-one-pot-fall-harvest-vegetable-soup-best-cozy-recipe/