Description
A hearty and healthy fall harvest vegetable soup that is perfect for the autumn season, packed with seasonal vegetables and flavors.
Ingredients
- 1-2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups butternut squash, cubed
- 2 medium carrots, chopped
- 4 cups vegetable or chicken broth
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (796 mL) canned diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 garlic cloves, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the butternut squash, carrots, celery, and zucchini, cooking for about 5 minutes.
- Add the canned diced tomatoes, broth, bay leaf, and spices (parsley, basil, oregano, and sea salt).
- Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes until the vegetables are tender.
- Remove the bay leaf before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- Feel free to add any other seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American