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 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!
We had a soup party one night..... this soup was a big, big hit!
Also, the 2nd time I made it, I substituted vegetable stock. It was even better!
This is my all time favorite soup. I have given the recipe to so many friends who request it after tasting it. I sometimes add some kielbasa but it is a Fall staple in my home.
Great soup on cool rainy day. Great tasting and good for you.
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