Recipes Soups Bean Soups Autumn Vegetable Soup

Autumn Vegetable Soup

Autumn Vegetable Soup is rated 4.8 out of 5 by 4.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6

Succulent white beans, sweet winter squash and bright chard simmer together in this meatless main-course soup. It’s the perfect dish to make in the fall when the hard-shelled squashes appear at the market. Serve with hunks of hearty bread.

Ingredients:

  • 1 Tbs. olive oil
  • 1 large yellow onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbs. minced fresh rosemary
  • 1/4 tsp. red pepper flakes
  • 2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch pieces
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 4 cups low-sodium chicken broth, plus more as needed
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped

Directions:

In a large saucepan over medium heat, warm the olive oil. Add the onion, bell pepper, rosemary and red pepper flakes, and sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and black pepper and cook, stirring frequently, until the surface of the squash starts to soften, about 2 minutes. Add the 4 cups broth and the beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, about 25 minutes.

Add the chard and simmer until wilted, about 3 minutes. Thin the soup with more broth if desired. Taste and adjust the seasonings with salt and black pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.

Quick Tips: Vary this basic recipe throughout the fall and winter by adding more broth for a thinner soup and less for a thicker version; including sausages for a richer soup; and substituting different vegetables and beans depending on what you find at the market or have on hand. Leftover pasta, meat or chicken adds great flavor. The tastes deepen each time this soup is reheated.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from Very Savory Soup One of my favorite Fall Soup recipes. So many wonderful flavors! Always tastes better the 2nd or 3rd day. I added some turkey kielbasa for extra flavor.
Date published: 2015-11-01
Rated 5 out of 5 by from One of my FAVORITE soups! I love to make soups and I am always looking for new recipes. I loved this from the first bite! My husband isn't crazy about it, but I am going to try adding sausage to see if he likes that better. Meanwhile, I make it for myself and share with a friend who loves it as much as I do! The author of the recipe is right; the taste only deepens every time it's reheated. DELICIOUS, EASY, and HEALTHY! What more could one want?
Date published: 2014-10-03
Rated 5 out of 5 by from Deliciously easy! Great Autumn soup recipe! Made easier with the use of already diced butternut squash. Added lean ground meat and a fresh chopped tomato. Finished with easy corn bread. Other than chopping, an easy soup to make(although my sous chef, aka husband, would beg to differ!). Next time going to try chicken breast as an addition along with some orzo. But definitely great by itself.
Date published: 2012-11-12
Rated 4 out of 5 by from Healthy Easy Vege Soup I found this recipe to be very easy, healthy and delicious. I substituted the Swiss Chard for Baby Bok Choy.
Date published: 2012-01-22
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