Fall Harvest Vegetable Soup
A vibrant, hearty soup bursting with seasonal vegetables, perfect for a comforting meal during the fall season.
Ingrédients
For the Soup Base
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
For the Vegetables
- 1 medium butternut squash, peeled and diced
- 2 cups kale, chopped
For the Broth and Seasoning
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- to taste salt and pepper
Instructions
Preparation
- Start by prepping all your ingredients. Chop the onion, carrots, and celery. Mince the garlic, peel and dice the butternut squash, and chop the kale.
Cooking the Base
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, sauté for about 5-7 minutes until softened.
Adding Garlic
- Stir in the minced garlic and cook for another minute, releasing the flavor.
Incorporating Vegetables
- Add diced butternut squash to the pot, stirring to combine, and let it cook for another 5 minutes.
- Next, add the chopped kale and vegetable broth, stirring well to mix.
Seasoning and Boiling
- Add thyme and rosemary, then season with salt and pepper. Turn the heat up until it reaches a gentle boil.
Simmering
- Reduce heat to low, cover the pot, and let the soup simmer for about 30 minutes.
Final Touches
- Check if the butternut squash is tender. If not, continue to simmer until done. Optionally, blend part of the soup for a creamier texture.
- Serve hot in bowls and enjoy!
Notes
For added flavor, consider roasting the butternut squash before adding. A sprinkle of red pepper flakes can also introduce a mild heat.