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Fall Harvest Vegetable Soup

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A cozy and hearty soup packed with seasonal vegetables, perfect for chilly fall nights.

Ingredients

Scale
  • 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. In a large soup pot, heat 1-2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and sauté for about 2 minutes, until it’s soft.
  3. Mix in the cubed butternut squash and chopped carrots, sauté for an additional 5 minutes.
  4. Pour in the vegetable or chicken broth, followed by the celery, zucchini, and canned tomatoes. Stir everything together.
  5. Add the bay leaf, dried parsley, basil, oregano, salt, and chopped garlic. Mix well.
  6. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes.
  7. Serve immediately or let it cool if you plan to store it.

Notes

This soup can be stored in the refrigerator for up to one week or frozen for up to 3 months. Feel free to customize with leftover seasonal veggies.

Find it online: https://www.zaynkitchen.com/fall-harvest-vegetable-soup-recipe/