Fall Squash and Veggie Soup

A good soup is hard to beat in the fall. Something about the cool air and the falling leaves just makes coming inside to warm house and cup of soup all the better. ┬áHere’s one to use up some of the last items in your veggetable gardens.



  • 1 tbsp olive oil
  • 1 1/4 cups celery (we used a miniature variety)
  • 1 bell pepper
  • 1/2 cup green onions
  • 8 Cloves garlic, minced
  • Pinch of Salt
  • 2 tsp. dried Italian seasoning
  • 2 bay leaves
  • 7 cups water
  • 1 cup vegetable broth
  • Black pepper to taste
  • 1 large tomato, chopped
  • 1 large butternut squash
  • 15 oz can of green beans, drained
  • 15 oz can of white beans
  • 1 cup sweet corn
  • 1 tsp Balsamic Vinegar
  • 3 tbsp mint, minced
  • 2 cups spinach
  • Thyme


Start by heating the oil in a large pot. Once hot, add the celery, bell pepper and green onions. Continue cooking for a 3 minutes. Then add the garlic, salt, Italian seasoning, and the bay leaves. Cook for 3 more minutes. Then add the water, broth, and season with black pepper. Finally, add the tomato and let simmer for 12-14 minutes. This will let everything meld together.



After the 12-14 minutes have passed, add the squash and simmer for an additional 12-14 minutes. Finally, add the green beans, white beans and corn.



Remove from heat and add the vinegar, mint and spinach before serving.



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About Chris 759 Articles
Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.