Autumn Vegetable Soup

Two bowls of autumn vegetable soup served in blue camp bowls.

Perfect for when the weather starts to cool, this hearty autumn vegetable soup is packed with fresh ingredients. It is a simple soup with a base of butternut squash, carrots, onions, and potatoes. It is earthy with hints of sweetness from the squash and carrots.

Ideal when camping, this soup can be cooked in a pot over a gas stove or in a Dutch oven over the campfire. After the vegetables are tender, it is quickly mashed to make them creamy. It is simple to make yet tastes amazing, as well as healthy.

If you choose a vegan stock the recipe is an ideal option for most special diets including vegetarian, vegan, and gluten-free. You can also add a splash of cream, to make it even silkier. Or add a boost of protein by using chicken stock.

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Aerial view of a stainless steel bowl filled with chopped butternut squash (pumpkin), carrots, potatoes, and onions.
Cutting the vegetables into similar size pieces helps them all cook at the same rate, so they will all be soft at the same time.
A pot of vegetable soup is just starting to cook over a gas stove.
This soup can be cooked on a variety of gas stoves or over a campfire in a Dutch oven.
The froth on the top of the Autumn vegetable soup.
Skimming off the froth or foam from the top of soup helps remove impurities and subsequently the bitter elements that may be in the soup.
Two bowls of autumn vegetable soup served in blue camp bowls.
A serving of piping hot vegetable soup is a perfect dinner for any camping trip.

Autumn Vegetable Soup Recipe

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Two bowls of autumn vegetable soup served in blue camp bowls.
Perfect for when the weather starts to cool, this hearty autumn vegetable soup is packed with fresh ingredients.
Preparation 20 minutes
Cook 45 minutes
Ready in 1 hour 5 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultyBeginner
MethodSimmer
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Ingredients

  • 1 small butternut squash
  • 3 carrots
  • 3 potatoes
  • 1 yellow onion
  • 1 tablespoon concentrated vegetable stock
  • 1 teaspoon herb rub or herb seasoning of choice

Equipment

  • saucepan

Directions

  • Dice the butternut squash, carrot, potato, and onion into equal-sized pieces.
  • Bring a saucepan of water, about ½ gallon (2 liters), to a boil. Add the chopped vegetables and the concentrated stock. Reduce to a simmer and cook until the vegetables are tender.
  • When the vegetables are cooked mash them with a potato masher. Add the herb rub to taste. Serve hot.

Nutritional Information

Sodium: 678mgCalcium: 136mgVitamin C: 76mgVitamin A: 27591IUSugar: 9gFiber: 9gPotassium: 1523mgCalories: 251kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 6gCarbohydrates: 58gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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