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Description
A warm and comforting soup packed with seasonal vegetables, perfect for chilly autumn days.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 butternut squash, peeled and cubed
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add butternut squash, potatoes, broth, thyme, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Remove bay leaf before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Add a splash of cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American