Description
This Fall Harvest Vegetable Soup is a warm, comforting dish packed with seasonal vegetables like butternut squash, carrots, zucchini, and tomatoes, simmered in a flavorful chicken stock infused with herbs and garlic. Perfect for cozy autumn days, this soup is easy to make and nutritious, offering a delightful balance of savory flavors and hearty textures.
Ingredients
Scale
Vegetables
- 1 Onion, diced
- 3 cups Butternut Squash, peeled and cubed
- 2 Carrots, sliced
- 2 stalks Celery, chopped
- 1 Zucchini, chopped
- 2 cloves Garlic, minced
Liquids
- 1 tablespoon Extra-Virgin Olive Oil
- 4 cups Chicken Stock
- 1 can (14.5 oz) Diced Tomatoes
Herbs and Seasonings
- 1 Bay Leaf
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Sea Salt
Instructions
- Heat Oil and Sauté Onion: In a large soup pot, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until it begins to soften and become translucent.
- Add Butternut Squash and Carrots: Add the cubed butternut squash and sliced carrots to the pot. Continue to sauté for an additional 5 minutes, stirring occasionally to allow the vegetables to start tenderizing.
- Add Stock, Celery, Zucchini, and Tomatoes: Pour in 4 cups of chicken stock, then add the chopped celery, chopped zucchini, and canned diced tomatoes. Stir to combine all ingredients evenly.
- Add Herbs and Seasoning: Add 1 bay leaf, 1 teaspoon each of dried parsley and dried basil, 1/2 teaspoon dried oregano, 2 minced garlic cloves, and 1/2 teaspoon sea salt. Stir well to distribute the seasonings throughout the soup.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low to allow the soup to simmer. Cover and cook for 15 to 20 minutes until all the vegetables are tender and flavors are well blended.
- Serve and Store: Remove the bay leaf before serving. Scoop the soup into bowls and enjoy immediately. To store, let the soup cool completely before transferring it to a mason jar or airtight container. Refrigerate for up to one week or freeze for up to three months.
Notes
- For a vegetarian or vegan version, substitute vegetable stock for chicken stock.
- Feel free to add other seasonal vegetables such as sweet potatoes or kale for added nutrition.
- Adjust salt to taste, especially if using a salted chicken stock.
- This soup freezes well—make a large batch for meal prep convenience.
- Leftover soup can be blended for a creamy texture, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Fall harvest soup, vegetable soup, butternut squash soup, autumn recipe, healthy soup, cozy meal
