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Fall Harvest Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 250
A hearty and comforting soup perfect for autumn, packed with seasonal vegetables and herbs.

Ingredients

Vegetables

  • 1 tbsp olive oil
  • 1 medium yellow onion (finely chopped)
  • 2 large garlic cloves (finely chopped)
  • 2 cups butternut squash (cubed)
  • 1.5 cups yellow baby potatoes (cubed)
  • 1 cup celery (sliced)
  • 8 cups vegetable broth
  • 1.5 cups cucuzza squash (cubed)
  • 28 oz can crushed tomatoes
  • 2 tbsp fresh rosemary (finely chopped)
  • 2 tbsp fresh thyme leaves
  • 15.5 oz can white kidney beans
  • 2 cups kale (roughly chopped)

Instructions 

  • Saute onion and garlic in olive oil until translucent.
  • Add squash, potatoes, and celery; cook for 5 minutes.
  • Pour in broth, add tomatoes and herbs; bring to boil.
  • Simmer with beans for 20 minutes, then add kale and cook 5 more minutes.

Notes

This soup is best served hot with crusty bread.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Vegetables