Description
Warm up with this hearty and nutritious Fall Harvest Vegetable Soup, packed with the vibrant flavors of autumn vegetables.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 butternut squash, cubed
- 2 carrots, chopped
- 4 cups vegetable or chicken broth
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can diced tomatoes
- 1 bay leaf
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 2 cloves garlic, minced
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onions and sauté for about 2 minutes until translucent.
- Add the cubed butternut squash and chopped carrots, and continue sautéing for 5 minutes.
- Pour in the broth and add the chopped celery and zucchini. Stir well.
- Add the canned tomatoes, bay leaf, parsley, basil, oregano, sea salt, and garlic.
- Bring the soup to a soft boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Serve hot, garnished with fresh herbs or cheese if desired.
Notes
Customize the soup with your favorite vegetables or add protein for a heartier meal. Serve with crusty bread for the perfect cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, vegetarian, fall recipes, healthy, comfort food