15 Cozy Fall Slow Cooker Soup Recipes for Busy Weeknights

Fall is the perfect season for cozy, warming meals, and nothing beats the comforting aroma of a hearty soup simmering in the slow cooker.

With the weather cooling down, slow cooker soups are an easy way to enjoy wholesome ingredients like pumpkin, squash, apples, lentils, and root vegetables without spending hours in the kitchen.

These soups are not only convenient but also packed with seasonal flavors that make fall so special.

From creamy bisques to hearty stews, slow cooker soups are perfect for weeknight dinners, meal prep, or feeding a crowd with minimal effort.

15 Cozy Fall Slow Cooker Soup Recipes for Busy Weeknights

Embracing fall with slow cooker soups is an effortless way to enjoy seasonal flavors while keeping your kitchen warm and inviting.

With these 15 fall slow cooker soup recipes, you can easily create meals that are nutritious, comforting, and full of autumn-inspired ingredients.

Whether you prefer creamy soups, chunky stews, or protein-packed options, there’s a recipe for everyone.

Pull out your slow cooker, prep your favorite ingredients, and let the rich aromas of fall fill your home.

These soups will quickly become your go-to comfort foods this season.

Butternut Squash & Apple Slow Cooker Soup

This velvety soup blends sweet butternut squash and crisp apples with warming autumn spices.

Slow cooking allows the flavors to meld beautifully, creating a rich, comforting dish perfect for chilly fall evenings.

A touch of creaminess and a hint of nutmeg make it both hearty and soothing, ideal for cozy dinners or as a starter for festive meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. In a skillet, heat olive oil and sauté onion and garlic until fragrant, about 3–4 minutes.
2. Transfer onion and garlic to a slow cooker. Add cubed butternut squash, chopped apples, vegetable broth, cinnamon, nutmeg, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream and adjust seasoning as needed.
5. Serve warm, garnished with fresh parsley and a drizzle of cream if desired.

This Butternut Squash & Apple Slow Cooker Soup is a comforting, flavorful autumn dish.

The natural sweetness of squash and apples balances perfectly with warm spices, creating a nourishing, velvety soup.

Ideal for cozy nights, it provides both warmth and nourishment, becoming a seasonal favorite that’s simple to prepare yet impressively delicious.

Slow Cooker Harvest Vegetable & Lentil Soup

A hearty and nutrient-packed soup featuring seasonal vegetables, lentils, and aromatic herbs.

Slow cooking brings out the natural sweetness of root vegetables while infusing the lentils with rich flavor.

Perfect for meal prep or a cozy weeknight dinner, this soup is both satisfying and wholesome, making it an ideal way to enjoy fall’s bounty.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 small parsnip, diced
• 1 small turnip, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 6 cups vegetable broth
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Transfer vegetables to a slow cooker and add parsnip, turnip, lentils, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours until lentils and vegetables are tender.
4. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

The Slow Cooker Harvest Vegetable & Lentil Soup is a hearty, wholesome fall meal.

Packed with fiber, protein, and seasonal vegetables, it offers warmth and nourishment in every spoonful.

Perfect for meal prep or cozy dinners, it highlights the natural flavors of autumn, making it a satisfying and nutritious choice for any table.

Creamy Pumpkin & White Bean Slow Cooker Soup

This creamy pumpkin soup combines protein-rich white beans with velvety pumpkin and aromatic spices.

Slow cooking enhances the flavors, resulting in a thick, comforting bowl of autumn goodness.

The subtle warmth of cinnamon and nutmeg, paired with a splash of cream, creates a soup that’s both luxurious and nourishing, perfect for crisp fall days.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Fresh sage, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until soft, about 3 minutes.
2. Add onion and garlic to a slow cooker along with pumpkin puree, white beans, vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper.
3. Cook on low for 5–6 hours or high for 3 hours until all ingredients are tender and flavors meld.
4. Blend the soup with an immersion blender until smooth. Stir in cream or coconut milk.
5. Serve warm, garnished with fresh sage and a drizzle of cream.

The Creamy Pumpkin & White Bean Slow Cooker Soup is a comforting, protein-packed fall meal.

Its velvety texture and warm spices provide rich flavor while remaining light and nourishing.

Perfect for chilly evenings, it’s a simple, satisfying soup that celebrates the season with every creamy, aromatic spoonful

Roasted Red Pepper & Tomato Slow Cooker Soup

This vibrant soup combines sweet roasted red peppers and ripe tomatoes with savory herbs for a deeply flavorful fall meal.

Slow cooking enhances the natural sweetness of the vegetables while creating a rich, velvety texture.

Finished with a splash of cream or coconut milk, it’s a comforting bowl perfect for chilly evenings or weekend lunches.

Ingredients:

• 4 large red bell peppers, roasted and chopped
• 4 medium tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion and garlic until softened, about 3–4 minutes.
2. Transfer to a slow cooker and add roasted red peppers, tomatoes, vegetable broth, dried basil, smoked paprika, salt, and pepper.
3. Cover and cook on low for 5–6 hours or high for 3 hours until vegetables are tender.
4. Blend the soup with an immersion blender until smooth. Stir in cream or coconut milk.
5. Serve hot, garnished with fresh basil and a drizzle of cream.

The Roasted Red Pepper & Tomato Slow Cooker Soup is a warming, flavorful autumn dish.

Its smooth texture and naturally sweet roasted vegetables make it a comforting, nutritious choice.

Perfect for weeknight dinners or meal prep, it’s an effortless way to enjoy a vibrant, heartwarming soup during the fall season.

Slow Cooker Chicken & Autumn Vegetable Soup

This wholesome soup combines tender chicken with seasonal root vegetables and aromatic herbs.

Slow cooking allows the flavors to meld, resulting in a hearty, protein-packed bowl that warms the soul.

Perfect for cozy family dinners, this soup is easy to prepare and packed with autumn-inspired flavors and nourishing ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 small parsnip, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 cup pearl barley (optional)
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, carrots, and celery until fragrant, about 5 minutes.
2. Transfer to a slow cooker and add chicken breasts, parsnip, chicken broth, thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and vegetables are cooked through.
4. Remove chicken, shred with two forks, and return to the slow cooker. Add pearl barley if desired and cook for an additional 20–30 minutes.
5. Serve hot, garnished with fresh parsley.

The Slow Cooker Chicken & Autumn Vegetable Soup is a hearty, nourishing meal ideal for fall.

With tender chicken, seasonal root vegetables, and aromatic herbs, it provides warmth and comfort in every spoonful.

This soup is a simple, wholesome way to celebrate autumn flavors while enjoying a protein-packed, filling meal.

Creamy Carrot & Ginger Slow Cooker Soup

This warming soup combines sweet carrots with the gentle heat of fresh ginger, creating a comforting, autumnal flavor profile.

Slow cooking allows the flavors to meld beautifully, while a touch of cream or coconut milk adds richness.

It’s an easy, nutrient-packed option for weeknight dinners or cozy weekend lunches.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a skillet and sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
2. Transfer to a slow cooker and add chopped carrots, vegetable broth, cumin, coriander, salt, and pepper.
3. Cover and cook on low for 5–6 hours or high for 3 hours until carrots are tender.
4. Blend the soup with an immersion blender until smooth. Stir in coconut milk or cream.
5. Serve warm, garnished with fresh cilantro or parsley.

The Creamy Carrot & Ginger Slow Cooker Soup is a smooth, aromatic fall soup packed with nutrients and flavor.

Its gentle warmth from ginger and sweet carrot flavor make it perfect for cozy dinners or meal prep.

This soup is comforting, simple to prepare, and celebrates the best of autumn produce.

Roasted Butternut Squash & Sage Slow Cooker Soup

This aromatic soup pairs roasted butternut squash with fresh sage and garlic for a deeply comforting fall dish.

Slow cooking allows the flavors to meld, creating a velvety, naturally sweet soup.

A splash of cream adds richness, making it ideal for cozy dinners or as a starter for holiday meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Fresh sage leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. In a skillet, sauté onion and garlic for 3–4 minutes until fragrant. Transfer to the slow cooker.
3. Add roasted squash, vegetable broth, sage, nutmeg, salt, and pepper to the slow cooker.
4. Cook on low for 6 hours or high for 3 hours until all vegetables are tender.
5. Use an immersion blender to puree the soup until smooth. Stir in cream and adjust seasoning. Garnish with fresh sage before serving.

The Roasted Butternut Squash & Sage Slow Cooker Soup is a velvety, comforting fall favorite.

The sweetness of roasted squash balances perfectly with earthy sage and warming spices, creating a nourishing soup that’s perfect for chilly evenings or festive gatherings.

Creamy Roasted Pumpkin & Chickpea Soup

This hearty, plant-based soup blends roasted pumpkin with protein-packed chickpeas, creating a creamy and satisfying meal.

Aromatic spices like cumin and coriander enhance the natural sweetness of pumpkin.

Slow cooking ensures a rich, well-rounded flavor perfect for fall dinners or meal prep.

Ingredients:

• 1 small pumpkin, peeled and cubed (or 1 can pumpkin puree)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1/2 cup coconut milk or cream
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Sauté onion and garlic in olive oil for 3–4 minutes, then transfer to the slow cooker.
3. Add roasted pumpkin, chickpeas, vegetable broth, cumin, coriander, cayenne (if using), salt, and pepper.
4. Cook on low for 5–6 hours or high for 3 hours.
5. Blend until smooth using an immersion blender. Stir in coconut milk or cream. Garnish with fresh cilantro before serving.

The Creamy Roasted Pumpkin & Chickpea Soup is a warm, protein-rich fall dish.

Its velvety texture and aromatic spices make it comforting and nourishing, perfect for crisp autumn evenings or family meals.

Caramelized Onion, Potato & Leek Slow Cooker Soup

A rich, savory soup featuring caramelized onions, tender potatoes, and leeks.

Slow cooking enhances the depth of flavor, creating a creamy and hearty dish perfect for fall.

A drizzle of cream or olive oil adds luxury, while thyme adds a subtle earthy note.

Ingredients:

• 3 large onions, thinly sliced
• 2 medium leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper, to taste
• 1/2 cup heavy cream or olive oil
• 2 tablespoons butter or olive oil
• Fresh chives or thyme, for garnish

Instructions:

1. In a skillet, melt butter and caramelize onions over medium heat, about 15–20 minutes. Add garlic and cook 2 more minutes.
2. Transfer onions and garlic to a slow cooker. Add leeks, potatoes, broth, thyme, salt, and pepper.
3. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender.
4. Blend the soup until smooth with an immersion blender. Stir in cream or olive oil.
5. Serve warm, garnished with fresh chives or thyme.

The Caramelized Onion, Potato & Leek Soup is a deeply flavorful and creamy fall soup.

Its savory richness and velvety texture make it a comforting dish for cooler weather, perfect as a cozy dinner or an elegant starter for autumn gathering

Roasted Squash, Sage & White Bean Slow Cooker Soup

This hearty soup combines sweet roasted squash with protein-rich white beans and aromatic sage.

Slow cooking enhances the earthy flavors while creating a creamy, comforting texture.

A touch of olive oil and a sprinkle of pumpkin seeds elevate the dish, making it perfect for a warming fall lunch or a dinner that feels elegant yet effortless.

Ingredients:

• 1 medium acorn or butternut squash, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh or dried sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons pumpkin seeds, toasted
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. Sauté onion and garlic in remaining olive oil for 3–4 minutes until fragrant, then transfer to the slow cooker.
3. Add roasted squash, white beans, vegetable broth, sage, nutmeg, salt, and pepper.
4. Cook on low for 6 hours or high for 3 hours.
5. Use an immersion blender to blend until smooth. Serve garnished with pumpkin seeds and fresh parsley.

The Roasted Squash, Sage & White Bean Soup is a cozy, protein-packed fall favorite.

Sweet roasted squash, earthy sage, and creamy white beans create a luxurious yet nourishing soup.

It’s perfect for chilly evenings or meal prep, offering both warmth and seasonal flavor in every spoonful.

Slow Cooker Caramelized Pear & Sweet Potato Soup

This unique fall soup combines the sweetness of roasted pears and sweet potatoes with a hint of warming cinnamon.

Slow cooking allows the flavors to meld, creating a velvety, lightly spiced soup.

Toasted pecans and a swirl of cream or coconut milk add richness and texture, making it a sophisticated yet comforting autumn dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 ripe pears, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1/4 cup toasted pecans, chopped
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and pears with olive oil, salt, pepper, and cinnamon. Roast for 25 minutes until tender.
2. Sauté onion and garlic in a skillet for 3–4 minutes until fragrant, then transfer to the slow cooker.
3. Add roasted sweet potatoes and pears, vegetable broth, salt, and pepper.
4. Cook on low for 5–6 hours or high for 3 hours.
5. Blend the soup until smooth and stir in coconut milk or cream. Garnish with toasted pecans and fresh thyme before serving.

The Caramelized Pear & Sweet Potato Soup is a luxurious fall soup with a perfect balance of sweet, savory, and spiced flavors.

Its creamy texture and roasted depth make it a comforting, memorable dish for dinner, lunch, or holiday gatherings.

Slow Cooker Roasted Chestnut & Mushroom Soup

This rich, earthy soup combines roasted chestnuts and sautéed mushrooms with aromatic herbs for a gourmet fall experience.

Slow cooking intensifies the flavors, creating a creamy yet hearty texture.

A drizzle of cream or olive oil adds depth, making it an elegant soup for cozy dinners or festive autumn meals.

Ingredients:

• 1 cup roasted chestnuts, chopped
• 2 cups assorted mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper, to taste
• 1/2 cup heavy cream or olive oil
• 2 tablespoons butter or olive oil
• Fresh parsley, for garnish

Instructions:

1. Sauté onion and garlic in butter or olive oil for 3–4 minutes until fragrant. Add mushrooms and cook until tender, about 5–6 minutes.
2. Transfer mixture to the slow cooker and add chopped chestnuts, vegetable broth, thyme, salt, and pepper.
3. Cook on low for 6 hours or high for 3 hours.
4. Blend with an immersion blender until smooth, then stir in cream or olive oil.
5. Serve warm, garnished with fresh parsley.

The Roasted Chestnut & Mushroom Soup is a rich, earthy autumn delight.

Chestnuts provide a subtle sweetness while mushrooms add depth, resulting in a creamy, elegant soup.

Perfect for fall dinners or special gatherings, it combines seasonal flavors into a comforting, luxurious bowl

Roasted Butternut Squash & Brie Slow Cooker Soup

This creamy soup blends roasted butternut squash with melted brie cheese, creating a rich and velvety fall dish.

Slow cooking enhances the natural sweetness of the squash while the brie adds a luxurious, savory creaminess.

Finished with a sprinkle of toasted hazelnuts, it’s perfect for an elegant dinner or festive autumn meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 4 oz brie cheese, rind removed and cubed
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup toasted hazelnuts, chopped
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
2. Sauté onion and garlic in olive oil for 3–4 minutes until fragrant, then transfer to the slow cooker.
3. Add roasted squash, vegetable broth, nutmeg, salt, and pepper to the slow cooker.
4. Cook on low for 6 hours or high for 3 hours.
5. Blend the soup until smooth, stir in brie until melted, and garnish with toasted hazelnuts and fresh thyme.

The Roasted Butternut Squash & Brie Soup is a luxurious, velvety fall favorite.

Sweet roasted squash and creamy brie create a comforting, indulgent dish, while toasted hazelnuts add texture.

Perfect for cozy dinners or special occasions, this soup brings autumn flavors to a gourmet level.

Pomegranate, Roasted Carrot & Ginger Slow Cooker Soup

A unique fall soup featuring roasted carrots, fresh ginger, and pomegranate juice.

The slow cooking allows the carrots and spices to meld beautifully, creating a vibrant, slightly sweet, and warming soup.

Garnished with pomegranate seeds and a drizzle of yogurt, it’s a festive, elegant, and healthy autumn dish.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup pomegranate juice
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup pomegranate seeds, for garnish
• 2 tablespoons Greek yogurt or coconut yogurt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, and roast for 25 minutes until tender.
2. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant. Transfer to the slow cooker.
3. Add roasted carrots, vegetable broth, pomegranate juice, salt, and pepper.
4. Cook on low for 5–6 hours or high for 3 hours.
5. Blend until smooth and serve garnished with pomegranate seeds and a dollop of yogurt.

The Pomegranate, Roasted Carrot & Ginger Soup is a vibrant and festive fall soup.

Its sweet, slightly tangy flavor with warming ginger creates a sophisticated, nourishing dish.

Perfect for autumn dinners or holiday gatherings, it combines health, comfort, and seasonal elegance.

Chestnut, Sage & Roasted Squash Slow Cooker Soup

This gourmet soup features roasted winter squash, earthy chestnuts, and fresh sage.

Slow cooking allows the flavors to meld into a creamy, rich soup with subtle autumn warmth.

A drizzle of cream or olive oil adds luxury, making it a perfect centerpiece for fall dinners or a refined comfort meal.

Ingredients:

• 1 medium kabocha or butternut squash, cubed
• 1 cup roasted chestnuts, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• 1/2 cup heavy cream or olive oil
• 2 tablespoons olive oil
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and roast for 25 minutes until tender.
2. Sauté onion and garlic in olive oil for 3–4 minutes, then transfer to the slow cooker.
3. Add roasted squash, chestnuts, broth, sage, salt, and pepper.
4. Cook on low for 6 hours or high for 3 hours.
5. Blend until smooth, stir in cream or olive oil, and garnish with fresh thyme.

The Chestnut, Sage & Roasted Squash Soup is a luxurious fall creation.

Its earthy flavors, creamy texture, and seasonal ingredients make it perfect for cozy evenings or gourmet autumn dinners.

This soup combines warmth, elegance, and nourishing qualities in every indulgent spoonful.