Autumn Vegetable Soup



This recipe did not disappoint, & it’s a good thing because it makes tons of soup! Perfect for a cold rainy day!

Original recipe from

Recipe makes 24 servings
1 serving = 1 cup = 2 weight watchers points+
2 weight watchers smart points

Ingredients –
2 tbsp olive oil
2 cups diced onion (2 medium onions)
4 cups diced turnips  (5 small turnips)
7 cups diced sweet potatoes  (2 large)
3 cups chopped carrots  (6 large)
4 cups diced butternut squash (1 small)
1 large granny smith apple cored, peeled, & roughly chopped
8 cups vegetable broth
1/4 cup maple syrup
Salt & pepper to taste


In a large soup pot heat olive oil over medium heat. Add onion & cook until softened.


Add turnips, sweet potatoes, carrots, squash, & apple. Stir to coat & cook for several minutes stirring regularly.


Add vegetable broth. Bring to a boil, reduce heat, & let simmer for about 45 minutes or until vegetables are tender.


Let cool for about 15 minutes & then blend in a blender or food processor in small batches. Pour back into soup pot & season with salt & pepper. Stir in maple syrup & serve.


It freezes really well!



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