Description
Enjoy this hearty autumn vegetable soup, perfect for a cozy fall meal. It’s packed with seasonal vegetables and is easy to make.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, carrots, parsnips, and onion with olive oil, salt, and pepper.
- Roast vegetables for 30-40 minutes, or until tender.
- In a large pot, sauté garlic until fragrant.
- Add roasted vegetables, vegetable broth, diced tomatoes, and thyme to the pot.
- Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to blend until smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, use homemade vegetable broth.
- Add a swirl of cream or coconut milk before serving for extra creaminess.
- Garnish with fresh herbs like parsley or thyme.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg