Four Cozy and Delicious Soups to Make This Fall

As the crisp air rolls in and leaves turn golden, there’s nothing more comforting than a steaming bowl of soup to warm your soul. Fall is the season of cozy flavors, earthy ingredients, and slow-simmered goodness—and soup is the ultimate way to celebrate it. Whether you're curled up on the couch or hosting a casual dinner, these four fall-inspired soups are guaranteed to bring comfort, flavor, and a whole lot of love to your table.

1. Butternut Squash & Apple Soup

Sweet, creamy, and slightly tangy, this soup is fall in a bowl. Roasted butternut squash pairs beautifully with tart apples and warm spices like cinnamon and nutmeg. A drizzle of crème fraiche or cream adds richness, while toasted pumpkin seeds give it a satisfying crunch. Serve with crusty bread for a gourmet touch.

Butternut Squash & Apple Soup Recipe

Ingredients

• 1025g/ 4-5 cups/1 medium butternut squash, peeled, seeded, and cubed

• 236g/ 2 cups/2 apples, peeled, cored, and chopped

• 150/ 1 cup/ 1 medium onion, chopped

• 8g/2 cloves garlic, minced

• 880ml/4 cups of vegetable broth

• 24g/1 tbsp olive oil

• 4g/1 tsp ground cinnamon

• 2g/1/2 tsp ground nutmeg

• Salt and pepper to taste

• Optional: 114g/1/2 cup coconut milk or 120g/ ½ cup of creme fraiche for extra richness

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.

2. Add cubed butternut squash and apples. Cook for 5 minutes, stirring occasionally.

3. Pour in vegetable broth, then add cinnamon, nutmeg, salt, and pepper. Bring to a boil.

4. Reduce heat and simmer for 20–25 minutes, until squash and apples are tender.

5. Use an immersion blender (or transfer to a blender in batches) to puree until smooth.

6. Stir in coconut milk or crème fraiche if desired. Adjust seasoning to taste.

7. Serve warm, garnished with fresh herbs, pumpkin seeds, or a drizzle of crème fraiche.

Tips

• For extra flavor, roast the squash before adding it to the soup.

• A tart apple variety like Granny Smith balances the sweetness of the squash.

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

2. Chicken Broccoli Corn Chowder (Click the picture below for video)

This hearty chowder is packed with tender chicken, vibrant broccoli, and sweet corn in a velvety broth. It’s a one-pot wonder that’s perfect for busy weeknights or lazy Sundays. Add a sprinkle of cheddar or a dash of hot sauce to customize your bowl. Bonus: it’s great for meal prep and freezes beautifully. Click the picture above to go to the recipe page with video for this recipe!

Chicken Broccoli Corn Chowder Recipe

Ingredients

• 28g/2 tbsp. unsalted butter

• 150g/1 medium onion, diced

• 8g/ 2 tsp/2 cloves garlic, minced

• 28g/2 tbsp. all-purpose flour

• 946ml/4 cups chicken broth or chicken stock (low sodium is recommended).

• 280g/ 10oz/2 cups cooked chicken, cubed or shredded

• 142g/2 cups fresh or frozen broccoli florets

• 246g/ 1½ cups corn kernels (fresh, frozen, or canned)

• 125g/ 1 cup sautéed button mushroom (chopped)

• 150g/1 cup diced potatoes (optional, for extra heartiness)

• 244ml/1 cup milk (or half-and-half for creamier texture)

• 56g/ ½ cup shredded Gouda or Cheddar cheese (plus 1/3 cup more for topping)

• Salt and pepper, to taste

• 1g/ ½ tsp. ground thyme

• Splash of hot sauce

• 1g/¼ teaspoon smoked paprika (optional, for depth)

• Chopped parsley or green onions, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add diced onion ground thyme, salt n pepper, stir and heat for about 1 minute, then add mushrooms and cook until translucent (about 3 minutes). Stir in garlic and cook for 1 more minute.

2. Sprinkle flour over the onions and mushrooms then stir well to coat. Cook for 1–2 minutes to eliminate raw flour taste.

3. Gradually whisk in chicken broth, ensuring no lumps. Bring to a gentle boil.

4. Stir in broccoli, corn, potatoes (if using), and cooked chicken. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.

5. Stir in milk and shredded cheese. Simmer for another 5 minutes until the cheese melts and the chowder thickens slightly. Season with salt, pepper, paprika and hot sauce.

6. Ladle into bowls and top with extra cheese, parsley, or green onions. Serve with crackers.

Tips

• For a thicker chowder, mash some of the potatoes or blend a portion of the soup.

• Swap chicken for turkey or keep it vegetarian by omitting meat and using veggie broth.

3. Portabella Mushroom and Barley Soup

Earthy mushrooms and chewy barley come together in this rustic, nutrient-rich soup. Simmered with garlic, thyme, and a splash of white wine, it’s a vegetarian favorite that feels indulgent without being heavy. Add a handful of spinach or kale for extra greens or serve with a dollop of sour cream or Greek yogurt.

Portabella Mushroom & Barley Soup Recipe

Ingredients

• 28g/2 tbsp olive oil

• 150g/1 onion, finely chopped

• 8g/2 garlic cloves, minced

• 150g/ 1.25 cups/2 carrots, sliced or diced

• 100g/ 1 cup2 celery stalks, diced

• 250g/ 3 cups small portabella mushrooms, sliced

• 4g/1 tsp dried thyme

• 4g/1 tsp dried rosemary

• 150g/ ¾ cup pearl barley, rinsed

• 1.5 liters/ 6 cups vegetable stock

• 28g/2 tbsp soy sauce (optional, for depth)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.

3. Stir in mushrooms, thyme, and rosemary. Cook for another 5 minutes until mushrooms release their juices.

4. Add pearl barley and stir to coat with the vegetables.

5. Pour in vegetable stock and soy sauce. Bring to a boil, then reduce heat and simmer for 40–45 minutes, until barley is tender.

6. Season with salt and black pepper.

7. Ladle into bowls and garnish with fresh parsley.

Tips

• For a richer flavor, add a splash of white wine before the stock.

• This soup stays well and tastes even better the next day.

Add a handful of spinach or kale for extra greens or serve with a dollop of sour cream or Greek yogurt.

4. Spiced RED Lentil & Carrot Soup

This vibrant soup is both comforting and energizing. Red lentils cook quickly and break down into a creamy base, while carrots add natural sweetness. The magic comes from warming spices like cumin, turmeric, and ginger. It’s vegan, protein-packed, and perfect with naan or pita on the side.

Spiced Red Lentil & Carrot Soup Recipe

Ingredients

• 14g/1 tbsp olive oil

• 150g/ 1 cup/1 onion, finely chopped

• 8g/2tsp/2 garlic cloves, minced

• 4g/1 tsp ground cumin

• 4g/1 tsp ground coriander

• 2g/ ½ tsp ground turmeric

• 2g/½ tsp chili flakes (optional)

• 150g/ 1.25 cups/2 medium carrots, peeled and diced

• 190g/1 cup red lentils, rinsed

• 946ml/4 cups vegetable stock

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish (optional).

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

2. Stir in garlic, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.

3. Add carrots and lentils, stirring to coat with the spices.

4. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and carrots are tender.

5. Blend the soup with an immersion blender until smooth, or leave slightly chunky for texture.

6. Season with salt, pepper, and lemon juice.

7. Garnish with fresh cilantro or parsley before serving (optional).

Tips

• Add a swirl of coconut milk for extra creaminess.

• Serve with warm flatbread or crusty bread for a complete meal.

1.Final Ladle of Love

Fall is the season of gathering, gratitude, and good food. These soups aren’t just recipes—they’re invitations to slow down, savor the moment, and share something warm with the people you love. Whether you're cooking for one or feeding a crowd, these cozy bowls are sure to become seasonal staples. So, head to the kitchen and give one or all of these delicious soups your full attention, it’s your turn to prepare, serve and enjoy the great soup flavors of autumn, and always remember, you got this!