Fall Soup
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of fall soup to comfort the soul. This hearty and flavorful dish combines the rich tastes of seasonal vegetables and spices, making it the perfect companion for chilly evenings. Packed with nutrients and deliciousness, this soup will soon become a favorite in your autumn recipe collection.
Ingredients
– 2 cups butternut squash, peeled and cubed
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 medium onion, chopped
– 4 cups vegetable broth
– 2 cloves garlic, minced
– 1 teaspoon thyme
– 1 teaspoon rosemary
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): 180 calories, 3g protein, 40g carbohydrates, 2g fiber, 5g fat. This nutritional value is based on a single serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and sauté for another minute.
4. Add diced carrots and celery; cook for 5 minutes.
5. Add cubed butternut squash and stir well.
6. Pour in the vegetable broth and bring to a boil.
7. Add thyme, rosemary, salt, and pepper.
8. Reduce heat and let it simmer for 20 minutes, or until vegetables are tender.
9. Use an immersion blender to puree the soup to your desired consistency.
10. Taste and adjust seasoning if necessary.
Alternative Ingredients
You can easily substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile. Additionally, vegetable broth can be replaced with chicken broth for a non-vegetarian option.
Serving and Pairings
This fall soup pairs beautifully with crusty bread or a side salad. Consider serving it with a sprinkle of pumpkin seeds or a dollop of sour cream to enhance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove or microwave until heated through. This soup can also be frozen for up to 3 months; thaw it overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking vegetables can make them mushy.
- Not seasoning enough can lead to bland soup.
- Using too much broth can dilute flavors.
- Skipping the sauté step can reduce depth of flavor.
- Not blending enough may leave chunks if a smooth texture is desired.
Helpful Tips
- Feel free to add other vegetables like potatoes or leeks.
- For added creaminess, stir in coconut milk before serving.
- Garnish with fresh herbs for a pop of color and flavor.
- Make a double batch for easy meals throughout the week.
FAQs
What is the best way to store fall soup?
Store fall soup in airtight containers in the refrigerator for up to five days, or freeze it for up to three months. Thaw in the fridge before reheating.
Can I make fall soup in a slow cooker?
Yes, you can sauté the vegetables first, then transfer everything to a slow cooker on low for 6-8 hours or high for 3-4 hours.
Is fall soup vegan?
Yes, this recipe is entirely plant-based, using vegetable broth and no animal products.
What spices can I add to enhance the flavor?
Consider adding cumin, nutmeg, or a pinch of cayenne for an extra kick of warmth and flavor.
Can I use frozen vegetables?
Yes, using frozen vegetables can save time; just ensure they’re not overcooked when adding to the soup.
Conclusion
This fall soup is not only a delightful way to enjoy the flavors of the season but also a nutritious dish that warms you from the inside out. Perfect for family gatherings or a cozy night in, it’s a recipe you’ll want to revisit all autumn long.
Fall Soup
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion chopped
- 4 cups vegetable broth
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and sauté for another minute.
- Add diced carrots and celery; cook for 5 minutes.
- Add cubed butternut squash and stir well.
- Pour in the vegetable broth and bring to a boil.
- Add thyme, rosemary, salt, and pepper.
- Reduce heat and let it simmer for 20 minutes, or until vegetables are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Taste and adjust seasoning if necessary.