Description
Warm up with this Fall Harvest Vegetable Soup, a delicious combination of fall veggies in a cozy and healthy soup, perfect for soup season and eating well.
Ingredients
Scale
- 1–2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups butternut squash, cubed (about 450g / 1 lb)
- 2 medium carrots, chopped
- 4 cups vegetable or chicken broth (about 950ml)
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (796 mL / about 28 oz) diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 garlic cloves, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté for about 2 minutes until translucent.
- Add butternut squash and chopped carrots. Sauté for an additional 5 minutes.
- Stir in broth, celery, zucchini, and diced tomatoes. Mix well to combine the ingredients.
- Add bay leaf, dried parsley, basil, oregano, and sea salt. Stir to dissolve salt and integrate flavors.
- Bring the soup to a gentle boil, then reduce heat to low and cover. Simmer for 15–20 minutes, stirring occasionally.
- Remove bay leaf before serving. Ladle soup into bowls, garnish with fresh herbs or Parmesan if desired. Serve hot.
Notes
- Use fresh, in-season vegetables for best flavor.
- Don’t rush the simmering process for better flavor blending.
- Use an immersion blender for a thicker soup, leaving some vegetables chunky.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Fall Harvest Vegetable Soup, Hearty Fall Soup, Healthy Soup, Cozy Fall