Yield: Yields about 8 cups.
Servings: 6 to 8 as a starter; 4 as a main course
Besides their clear health benefits, vegetable soups are the perfect canvas for what’s in season. This time of year, there’s nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.
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Make Ahead Tips
You can refrigerate this soup for 3 days or freeze for 2 months.
If you’re serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side.
Feel free to substitute other fall vegetables or beans.
I have been making this soup for a few years now - one of my absolute favourites! I do not use oil to saut the veggies, just some broth - and I use no salt veggie broth - not chicken broth. You can always add sea salt after. I add more thyme sprigs and more garlic - the flavour is just so pleasing! If I want a more substantial meal I add some brown rice/grains to the soup-becomes more like a stew. This freezes really well for lunches. Love this soup!!! So great for vegans and vegetarians if you use veggie broth.
Love, love, love this soup! The flavors are so good in here. It's a huge hit with my family and friends every time I make it - always wish I had more, even when i double the recipe!!
AMAZING Soup. I've made at least a dozen times and whole family loves it. It is so warming and satisfying. I follow the recipe almost exactly except - we like a little more broth, so I add a cup or 2 of chicken broth and a tablespoon or 2 of tomato paste. Heavy on the seasonings. So easy and comes out perfectly every time! Serve with crusty buttered bread.
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