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Harvest Vegetable Soup

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A cozy and comforting bowl of soup filled with seasonal vegetables perfect for chilly autumn days.

Ingredients

Scale
  • 1 Butternut Squash, cubed
  • 2 Carrots, sliced
  • 2 cups Kale, chopped
  • 1 can Canned Tomatoes, whole or diced
  • 4 cups Vegetable Broth (low-sodium)
  • 2 tablespoons Olive Oil
  • 3 cloves Garlic, minced
  • 1 Onion, chopped
  • 1 teaspoon Herbs (Thyme, Rosemary) – fresh or dried
  • Salt, to taste
  • Pepper, to taste
  • Optional: Red Pepper Flakes, for heat

Instructions

  1. Prep your veggies by washing and peeling the butternut squash, carrots, and onion. Cut the butternut squash into small cubes and slice the carrots into rounds.
  2. Sauté the chopped onions in olive oil over medium heat for 3-4 minutes until they are translucent, then add the minced garlic and cook for another minute.
  3. Add the butternut squash and carrots, sautéing for about 5-7 minutes until they start to soften.
  4. Pour in the canned tomatoes and vegetable broth, stirring to combine.
  5. Simmer the mixture for 20-30 minutes, covering the pot to let the flavors meld.
  6. Stir in the chopped kale and let it cook for an additional 5 minutes. Season with salt, pepper, and optional red pepper flakes to taste.

Notes

This soup can be frozen for up to 3 months. The flavors develop beautifully as it sits, making it a great meal prep option.

Nutrition

Keywords: soup, vegetable soup, autumn recipe, healthy recipe

Find it online: https://mapleladle.com/harvest-vegetable-soup-one-pot-25-minute-dinner/