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.
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.
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I used to make this all the time, so glad I came upon it again just now. The allspice is everything- so unique and the broth is drinkable on its own! yum
Having made this soup over a handful of times now, I have to do my part and rate it 5 STARS ! I haven't strayed from the original recipe and it doesn't disappoint. Though the ingredients are so simple, the taste is everything and such a great soup to have for my week day lunches. Will continue to be a staple!
I have made this soup many times. So flavourful and healthy!
I loved this soup. So hearty and fulfilling. Chopping the vegetables builds up the anticipation and the allspice taste in the broth is wonderful. I amped up the allspice in the broth and substituted rainbow chard for the kale. Put in chard stems as well for 20 minutes to cook, and leaves in for 10. Rainbow chard stems added extra color, flavor and texture to the soup. Will definitely make it again!
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