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.
an update - I've been making this for several years. I find it easier to eat if I cut the kale much smaller than the picture and cook it longer than 10 minutes. Then add the squash when the kale has softened a bit. I use vegetable broth because I often end up sharing with my vegetarian friend. I frequently add cooked quinoa or barley at time of serving.
This my favourite soup! So,colourful and healthy! I have made it with both chicken broth and vegetable broth and both ways were great.
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
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