Description
A hearty and warming soup perfect for autumn, packed with seasonal vegetables and rich flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add butternut squash and potatoes. Mix well.
- Pour in vegetable broth and add thyme and rosemary.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- You can blend the soup for a smoother texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg