Fall Soup
As the leaves change and temperatures drop, there’s nothing quite like a warming bowl of fall soup. This recipe is packed with the rich flavors of autumn—think roasted butternut squash, hearty greens, and fragrant spices. Perfect for cozy evenings, this soup not only nourishes the body but also uplifts the spirit. Gather your ingredients, and let’s dive into this delicious creation that is sure to become a seasonal favorite!
Ingredients
– 1 butternut squash, peeled and diced
– 2 carrots, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup kale, chopped
– 1 tsp thyme
– 1 tsp cinnamon
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 180 calories, 5g of protein, 40g of carbohydrates, 3g of fiber, and 7g of fat. Note that these values are for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic; sauté until translucent.
3. Stir in diced butternut squash and sliced carrots; cook for 5 minutes.
4. Add vegetable broth to the pot and bring to a boil.
5. Reduce heat and let simmer for 15 minutes, or until veggies are tender.
6. Incorporate chopped kale and spices; stir well.
7. Use an immersion blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
9. Simmer for an additional 5 minutes to blend flavors.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
Feel free to substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile. You can also replace kale with spinach or Swiss chard depending on availability.
Serving and Pairings
This fall soup pairs beautifully with crusty bread or a light salad. For added protein, serve alongside grilled chicken or a cheese platter for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 5 days. This soup can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat until heated through.
Cooking Mistakes
- Overcooking vegetables can lead to mushy texture; cook just until tender.
- Not seasoning adequately will make the soup bland; taste and adjust as needed.
- Using low-quality broth can affect flavor; opt for homemade or quality store-bought.
- Skipping the sautéing step may result in less depth of flavor.
- Not pureeing well enough can leave chunks; ensure a smooth consistency.
Helpful Tips
- For a creamier soup, add a splash of coconut milk or cream.
- Garnish with roasted seeds for added texture and flavor.
- Adjust spices to your taste; a pinch of nutmeg can enhance the fall flavor.
- Make it a meal by adding beans or lentils for protein.
FAQs
Can I make this soup in advance?
Yes, this soup can be made in advance and stored for later. It actually tastes better the next day as the flavors meld together.
Is this soup vegan?
Absolutely! This fall soup is entirely plant-based, making it a great option for vegans and vegetarians.
What if I don’t have all the ingredients?
Feel free to modify the recipe based on what you have on hand. Many vegetables can be swapped in or out based on your preference.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used instead of dried. Just remember to use about three times the amount of fresh herbs.
How can I thicken the soup?
You can thicken the soup by pureeing more of the vegetables or adding a slurry of cornstarch and water.
Conclusion
This fall soup is a delightful way to celebrate the season’s bounty. Bursting with flavor and nutrients, it is an ideal dish for any occasion. Whether enjoyed alone or accompanied by your favorite sides, this soup is sure to warm your heart and fill your home with comforting aromas.
Fall Soup
Ingredients
- 1 butternut squash peeled and diced
- 2 carrots sliced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup kale chopped
- 1 tsp thyme
- 1 tsp cinnamon
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in diced butternut squash and sliced carrots; cook for 5 minutes.
- Add vegetable broth to the pot and bring to a boil.
- Reduce heat and let simmer for 15 minutes, or until veggies are tender.
- Incorporate chopped kale and spices; stir well.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to blend flavors.
- Serve hot, garnished with fresh herbs if desired.
