Autumn soup recipes
This hearty Autumn Harvest Soup combines seasonal vegetables and warm spices to create a cozy dish perfect for chilly evenings. It's nourishing and can be easily adapted to use whatever root vegetables you have on hand.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Blender or immersion blender optional for pureed soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium parsnips, diced
- 1 medium sweet potato, peeled and diced
- 1 cup butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- to taste salt and pepper
- 1 cup kale, chopped Optional
- 1 tablespoon apple cider vinegar
- to taste fresh parsley for garnish Optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the diced carrots, parsnips, sweet potato, and butternut squash to the pot. Stir well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- If desired, use a blender or immersion blender to puree the soup until smooth, or leave it chunky for a heartier texture.
- Stir in thyme, cinnamon, nutmeg, salt, and pepper to taste. If using, add the chopped kale and simmer for an additional 5 minutes until wilted.
- Finish the soup with a splash of apple cider vinegar for brightness and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup freezes well; store it in airtight containers for up to 3 months.
Feel free to substitute any root vegetables according to your preference or seasonal availability.
For added protein, consider adding cooked lentils or beans.