Fall Vegetable Quinoa Soup

The Weekend We Made Fall Vegetable Quinoa Soup

Josh headed to San Francisco for game four of the World Series last Saturday. I was jealous, because San Francisco is my favorite city. But he needed a guys’ trip, and I had my own kind of fun at home with the boys. I introduced Caleb to Beethoven, not the musician, but the movie about the dog. We went for walks, played with toys, and snuggled. The best part was when he helped me make a big pot of Fall Vegetable Quinoa Soup for dinner. Getting Caleb to eat his vegetables can be a struggle, but he actually ate this soup. That’s a win in my book.

Why You’ll Love This Fall Vegetable Quinoa Soup

• The sweet potatoes and butternut squash soften into a creamy, comforting broth.
• Quinoa adds protein and a satisfying chew, making this a filling vegetarian soup.
• It’s a true one-pot meal, so cleanup is a breeze.

Key Ingredients for Fall Vegetable Quinoa Soup

• Butternut squash: Pre-cut cubes save time. If using whole, peel and remove seeds before dicing.
• Sweet potatoes: No need to peel if you scrub well. Cut into half-inch cubes for even cooking.
• Kale: Curly kale holds its texture. Remove the tough stems and chop the leaves into bite-size pieces.

Kitchen Tools for Fall Vegetable Quinoa Soup

• Large stockpot or Dutch oven (at least 6-quart) for even heat
• Chef’s knife and cutting board for chopping vegetables
• Wooden spoon for stirring
• Fine-mesh sieve for rinsing quinoa

Tips for Making the Best Fall Vegetable Quinoa Soup

Start by sautéing the onion, carrot, and celery until the onion is translucent. This builds a flavor base. Add the garlic and harder vegetables like sweet potato and butternut squash next, and cook for about 10 minutes, stirring occasionally, so they soften without browning too much. Don’t skip rinsing the quinoa under cold water before adding it. That removes a bitter coating called saponin. When you stir in the kale at the end, just cook until it wilts, about 5 minutes, so it stays bright green and tender. Taste before serving and adjust salt and pepper. The broth may need more salt if your vegetable broth is low-sodium.

Fall Vegetable Quinoa Soup Variations to Try

This soup is easy to customize. For extra protein, stir in shredded rotisserie chicken or cooked Italian sausage. If you don’t have kale, try chopped spinach or Swiss chard, just add them at the very end since they cook faster. Want some heat? Add a pinch of red pepper flakes along with the garlic. You can also replace the quinoa with farro or barley, but adjust the cooking time. Farro takes about 25 minutes, barley about 30. For a creamy version, blend a cup of the soup and stir it back in.

What to Serve with Fall Vegetable Quinoa Soup

Serve this soup with a hunk of crusty bread for dipping, or a gooey grilled cheese sandwich for a classic combo. A sprinkle of grated Parmesan or a dollop of plain Greek yogurt adds a nice tang. For a lighter side, try a simple arugula salad with lemon vinaigrette.

How to Store Leftover Fall Vegetable Quinoa Soup

Let the soup cool completely, then transfer to an airtight container. It will keep in the fridge for up to 5 days. The quinoa and vegetables will absorb some broth, so when you reheat, stir in a splash of vegetable broth or water to thin it back to your liking.

Can You Freeze Fall Vegetable Quinoa Soup?

Yes, this soup freezes beautifully. Cool it completely, then pour into a freezer-safe container, leaving about an inch of headspace. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to add a little broth when reheating, as the quinoa continues to absorb liquid.

Best Ways to Reheat Fall Vegetable Quinoa Soup

Reheat the soup on the stovetop over medium-low heat, stirring occasionally, until hot. Or microwave individual portions in a microwave-safe bowl for 2 to 3 minutes, stirring halfway. If the soup has thickened, stir in a few tablespoons of broth or water to reach your desired consistency.

Fall Vegetable Quinoa Soup FAQs