Description
A hearty and flavorful soup featuring the best of fall harvest vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add butternut squash, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until squash is tender.
- Stir in kale and cook until wilted, about 2 minutes.
- Serve hot.
Notes
- Add other fall vegetables like sweet potatoes or parsnips.
- Use chicken broth instead of vegetable broth for a richer flavor.
- Garnish with fresh parsley or a dollop of Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg