Autumn Vegetable Soup
Warm up this fall with a hearty Autumn Vegetable Soup packed with seasonal favorites like carrots, squash, and kale. This comforting dish is not only nutritious but also perfect for meal prep or enjoying on chilly evenings.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 1 medium zucchini, diced
- 1 cup butternut squash, peeled and cubed
- 1 cup kale, chopped stems removed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- to taste salt and pepper
- 1 tablespoon apple cider vinegar optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots, zucchini, and cubed butternut squash to the pot. Sauté for about 5-7 minutes.
- Pour in the vegetable broth and undrained diced tomatoes. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the chopped kale, dried thyme, ground cumin, salt, and pepper.
- Simmer for about 20 minutes until the vegetables are tender.
- For added brightness, stir in the apple cider vinegar before serving.
- Taste and adjust seasoning as necessary.
- Serve hot, using a ladle to dish into bowls.
Notes
Feel free to substitute any of the vegetables with your favorites or seasonal produce.
This soup can be stored in the refrigerator for up to 5 days or frozen for later use.
Consider adding cooked beans or lentils for added protein and heartiness.