A warm and comforting soup filled with seasonal autumn vegetables. This easy-to-make, hearty soup is perfect for crisp fall days and celebrates the flavors of the autumn season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and diced
- 2 cups butternut squash peeled and cubed
- 2 medium potatoes peeled and cubed
- 4 cups vegetable broth
- 1 cup kale stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add carrots, butternut squash, and potatoes to the pot; stir and cook for 5 minutes.
- Pour in vegetable broth and add dried thyme, salt, and black pepper.
- Bring soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until vegetables are tender.
- Add chopped kale and simmer uncovered for 5 more minutes until kale wilts.
- Adjust seasoning if needed and serve hot.
Notes
This soup is naturally vegan and gluten-free. You can add a splash of lemon juice before serving to brighten the flavors, or garnish with pumpkin seeds for crunch.