Description
A hearty and nutritious soup made with seasonal vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 butternut squash, peeled and diced
- 2 cups kale, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for another minute.
- Add butternut squash, kale, broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- This soup freezes well.
- Feel free to add other seasonal vegetables.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Fall Harvest Vegetable Soup