Autumn Soup
You're craving something cozy and comforting as the leaves start to fall. Autumn soup checks all the boxes - it's brimming with nourishing ingredients, bursting with seasonal flavors, and sure to warm you from the inside out.
Equipment
- Large pot
- Immersion blender
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 1 pound carrots, peeled and sliced
- 1 unit onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic in a bit of olive oil until fragrant and translucent.
- Add the cubed butternut squash, sliced carrots, vegetable or chicken broth, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 30-40 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, remove the bay leaf. Using an immersion blender or a traditional blender, puree the soup until it reaches a smooth, velvety consistency.
- Season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth to reach your desired consistency. Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream for an extra touch of indulgence.
Notes
This autumn soup is a nutritional powerhouse, packed with a variety of wholesome ingredients that nourish the body.