Description
A warm and hearty soup made with seasonal vegetables.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat a small amount of oil over medium heat.
- Add onions and garlic; sauté until onions are translucent.
- Add carrots, celery, and potatoes; cook for 5 minutes.
- Add butternut squash, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper before serving.
Notes
- Feel free to add any other seasonal vegetables.
- This soup can be stored in the refrigerator for up to 3 days.
- Can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fall Harvest Vegetable Soup, seasonal soup, healthy soup