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Harvest Vegetable Soup

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A warm and comforting soup made with a delightful blend of seasonal vegetables.

Ingredients

Scale
  • 1 Butternut Squash, peeled and cubed
  • 2 Carrots, chopped
  • 2 cups Kale, destemmed and chopped
  • 2 Tomatoes, diced
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • Herbs and Spices: Thyme, Rosemary, Salt, Pepper

Instructions

  1. Prep your produce: Peel and chop the butternut squash into bite-sized cubes and chop the carrots into similar-sized rounds.
  2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat, add onions, and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute.
  3. Add the veggies: Stir in the butternut squash and carrots, cooking for 7-10 minutes until they caramelize.
  4. Pour in the broth: Add vegetable broth, bring it to a boil, then reduce to a simmer with added tomatoes, salt, pepper, thyme, and rosemary. Simmer for 20-25 minutes.
  5. Stir in the kale: Once the other veggies are tender, mix in the kale, allowing it to wilt for about 5 minutes.
  6. Taste and adjust: Fine-tune flavors and serve with a drizzle of olive oil or fresh herbs.

Notes

Feel free to add grains, try different spices, or make a creamy version by stirring in coconut milk or heavy cream.

Nutrition

Keywords: soup, vegetable soup, harvest, autumn, comfort food

Find it online: https://peakplatter.com/seasonal-harvest-vegetable-soup-easy-weeknight-dinner/