Autumn soup recipes
This warm and hearty Autumn Harvest Soup is perfect for chilly days. Packed with seasonal vegetables, it's a nutritious way to enjoy the flavors of fall. The blend of sweet and savory elements will leave you feeling cozy and satisfied.
Equipment
- 1 large pot
- 1 cutting board
- 1 set measuring cups and spoons
- 1 wooden spoon
- 1 ladle
- 1 blender optional, for a smoother texture
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium potato, diced
- 2 cups butternut squash, peeled and cubed
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup pumpkin puree
- to taste salt
- to taste pepper
- 1 cup spinach leaves (optional) Add to wilt in hot soup.
- ¼ cup heavy cream (optional) For serving.
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until softened.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring until fragrant.
- Stir in the diced carrots, potato, and butternut squash. Cook for about 5 minutes, stirring occasionally.
- Sprinkle the dried thyme over the vegetables and mix well.
- Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 20 minutes, or until the vegetables are tender.
- Once cooked, choose to blend the soup for a smooth texture or leave it chunky, depending on your preference.
- Stir in the pumpkin puree and mix until combined. Season with salt and pepper to taste. If using spinach, add it now and let it wilt in the hot soup.
- Serve the soup hot, drizzling heavy cream over each bowl if desired.
Notes
For added depth of flavor, you can roast the butternut squash beforehand.
Feel free to add any other seasonal vegetables like parsnips or sweet potatoes.
This soup freezes well, making it perfect for meal prep!