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Hearty Harvest Vegetable Soup

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A warm, cozy soup celebrating fall’s harvest with butternut squash, carrots, kale, and tomatoes.

Ingredients

Scale
  • 2 cups butternut squash, peeled and diced
  • 2 cups carrots, peeled and diced
  • 2 cups kale, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Optional: Red pepper flakes

Instructions

  1. Prep your vegetables: Start by peeling and dicing the butternut squash and carrots into equal-sized chunks.
  2. Heat a tablespoon of olive oil in a large pot over medium heat.
  3. Add the diced onion and sauté for about 5 minutes until translucent.
  4. Stir in the minced garlic and sauté for another minute until fragrant.
  5. Add the butternut squash and carrots to the pot and sauté for another 5-7 minutes.
  6. Pour in the vegetable broth and add the can of diced tomatoes.
  7. Stir in the dried oregano, salt, and pepper, then bring to a gentle boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes.
  9. Stir in the chopped kale about 5 minutes before serving.
  10. Taste and adjust seasoning before ladling into bowls.
  11. Serve warm and enjoy!

Notes

For a creamier texture, blend half of the soup before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: soup, vegetable soup, fall recipe, healthy soup, hearty soup

Find it online: https://flavorsbyclara.com/harvest-vegetable-soup/