Description
A comforting and hearty fall dinner featuring seasonal vegetables and spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 medium butternut squash, peeled and cubed
- 2 cups kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add carrots and celery, cooking for another 5 minutes until softened.
- Stir in the butternut squash, kale, and chickpeas. Cook for 3-4 minutes.
- Pour in the vegetable broth, then add thyme, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Stir in the balsamic vinegar before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made ahead of time and reheated for an easy weeknight dinner.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 10
- Carbohydrates: 55
- Fiber: 12
- Protein: 10
Keywords: fall recipes dinner, vegan fall dinner, butternut squash recipe, hearty fall soup