Autumn Harvest Soup
A delightful warm dish that embraces the flavors of autumn with nourishing vegetables and aromatic spices, perfect for cozy dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (optional)
- A squeeze of lemon juice (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Incorporate the cubed butternut squash, sweet potatoes, and chopped carrots into the pot. Stir well to combine with the onions and garlic.
- Sprinkle the ground cumin, ginger, salt, and pepper over the vegetables. Stir everything together, allowing the spices to coat the vegetables evenly.
- Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, you can either use an immersion blender directly in the pot or transfer the mixture in batches to a countertop blender. Blend until smooth or leave a bit of texture for heartiness.
- After blending, taste the soup and adjust the seasoning as necessary. If you need more flavor, feel free to add salt, pepper, or a splash of lemon juice.
Notes
Ensure vegetables are cut into even pieces for uniform cooking. Don’t skip the sautéing step for rich flavor.