Description
A warm and comforting fall soup packed with seasonal vegetables and spices, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the butternut squash, sweet potato, and zucchini. Cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth and add the diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Add the chopped kale and cook for an additional 5 minutes until wilted.
- Serve warm, garnished with fresh parsley.
Notes
- Feel free to add any other seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days or frozen for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Fat: 7
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: fall soups, vegetable soup, hearty soup, autumn recipes, healthy soup