Harvest Vegetable Soup with Squash, Carrots, Kale, and Tomatoes
A heartwarming soup that brings together the flavors of autumn with fresh vegetables and nourishing broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 3 carrots, diced
- 2 cups of kale, chopped
- 2 cups of diced tomatoes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of thyme
- Salt and pepper to taste
Instructions
- Prepare your vegetables by peeling and dicing the butternut squash.
- Sauté the aromatics: In a large pot, heat 2 tablespoons of olive oil and add chopped onion and minced garlic, cooking until translucent (4-5 minutes).
- Add the diced carrots and butternut squash. Stir well and let it cook for about 5 minutes.
- Mix in the chopped kale and diced tomatoes, cooking for another 2-3 minutes.
- Pour in the vegetable broth, bringing to a gentle boil. Reduce heat and let it simmer for about 30 minutes.
- Season to taste with salt, pepper, and thyme. Add fresh herbs if desired.
- Blend if desired, using an immersion blender or regular blender for a creamy texture.
- Serve in bowls, topped with fresh herbs, sour cream, or grated Parmesan cheese.
Notes
Feel free to adjust the seasonings to your taste and use any vegetables you have on hand. This soup is very versatile!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable soup, autumn soup, healthy soup, cozy recipe, plant-based soup