Autumn Vegetable Soup
This hearty Autumn Vegetable Soup is perfect for cozy evenings. Packed with seasonal vegetables and fragrant herbs, it warms the soul while being nourishing and delicious. It's a great way to utilize fresh fall produce.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Ladle
- 4 Serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 medium potato, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste pepper
- 1 cup kale or spinach, chopped (optional)
- fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
- Add the diced carrots and celery. Cook for another 5 minutes, stirring occasionally.
- Stir in the cubed butternut squash, green beans, and potato. Continue to sauté for 3-4 minutes to combine the flavors.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the dried thyme, rosemary, salt, and pepper. Cover and let simmer for about 20 minutes, or until all vegetables are tender.
- If using, stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
Feel free to substitute or add your favorite autumn vegetables such as sweet potatoes or parsnips.
This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.
For added protein, consider incorporating cooked beans or lentils to the soup.