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Easy Fall Harvest Vegetable Soup Recipe

Fall Harvest Vegetable Soup


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  • Author: Laura Kelley
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

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

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the butternut squash, carrots, celery, and zucchini, cooking for about 5 minutes.
  4. Add the canned diced tomatoes, broth, bay leaf, and spices (parsley, basil, oregano, and sea salt).
  5. Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes until the vegetables are tender.
  6. 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