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Autumn Soup

A warm bowl of Autumn Soup featuring tender butternut squash, sweet carrots, and earthy kale in a fragrant vegetable broth. Perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium butternut squash, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • to taste salt and pepper Adjust according to preference
  • 1 cup kale or spinach, chopped Optional for added nutrition
Optional Toppings
  • to taste croutons For added crunch
  • to taste pumpkin seeds To enhance flavor

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
  3. Stir in the diced butternut squash and cook for another 3-5 minutes.
  4. Add the vegetable broth to the pot, followed by the thyme, salt, and pepper. Bring the mixture to a gentle simmer.
  5. Let the soup simmer for about 20 minutes, or until the butternut squash is tender.
  6. Stir in the chopped kale or spinach, and cook for an additional 5 minutes.
  7. Taste the soup and adjust the seasonings if needed.
  8. Ladle the soup into bowls and top with your choice of croutons or pumpkin seeds.

Notes

This soup is perfect for meal prep! Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stove when ready to enjoy.