Ingredients for Autumn Vegetable Soup
- 2 tablespoons butter
- 1 large onion
- 2 cloves garlic
- 1 cup chopped carrots
- Zucchini (not used in recipe)
- 1 cup chopped celery
- Potatoes (not used in recipe)
- Tomatoes (not used in recipe)
- fresh parsley (for garnish)
- Chicken Stock (not used in recipe)
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 cup chopped butternut squash
- 1/2 teaspoon dried sage
- 6 cups vegetable broth
- fresh chives (for garnish)
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How to Make Autumn Vegetable Soup
- Melt 2 tablespoons of butter in a Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until golden brown (about 5 minutes).
- Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped butternut squash, 1 teaspoon dried thyme, 1/2 teaspoon sage, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour in 6 cups of vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes, or until vegetables are tender.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until smooth. Return the soup to the Dutch oven.
- Stir in 1 cup of milk (or cream for a richer flavor).
- Heat through gently, do not boil.
- Taste and adjust seasoning as needed. Garnish with fresh herbs (like parsley or chives) before serving. Recipe can easily be doubled.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
23g
Carbs
9g
