Fall Harvest Soup
A hearty and comforting soup perfect for autumn, packed with seasonal vegetables and herbs.
Ingredients
Oil
- 1 tbsp olive oil
Vegetables
- 1 medium yellow onion (finely chopped)
- 2 large garlic cloves (finely chopped)
- 2 cups butternut squash (cubed)
- 1.5 cups yellow baby potatoes (cubed)
- 1 cup celery (sliced)
- 8 cups vegetable broth
- 1.5 cups cucuzza squash (cubed)
- 28 oz crushed tomatoes
- 2 tbsp fresh rosemary (finely chopped)
- 2 tbsp fresh thyme leaves
- 15.5 oz white kidney beans
- 2 cups kale (roughly chopped)
Instructions
- Saute onion and garlic in olive oil until translucent.
- Add squash, potatoes, and celery; cook for 5 minutes.
- Pour in broth, add remaining vegetables and herbs; bring to boil.
- Simmer for 20 minutes, then add beans and cook 5 more minutes.
- Add kale, stir, cook briefly, then serve.
Notes
This soup is versatile and can be customized with your favorite herbs or vegetables.