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Harvest Vegetable Soup with Butternut Squash

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Harvest Vegetables
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled u0026 diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 potato, diced (Yukon gold recommended)
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth (or chicken broth)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt u0026 pepper, to taste
  • 2 cups baby spinach or kale (added at end)
  • Optional Add-Ins
  • 1 can white beans or chickpeas (protein boost)
  • Red pepper flakes for heat
  • Parmesan for serving (if not vegan)

Instructions
 

  • Sauté aromatics : Heat olive oil in a large pot. Cook onion u0026 celery 4–5 minutes. Add garlic and sauté 1 minute.
  • Add squash u0026 hard vegetables : Stir in butternut squash, carrots, potatoes. Cook 3–4 minutes.
  • Build the soup base ; Add broth, diced tomatoes, thyme, oregano, and bay leaf. Bring to a boil.
  • Simmer : Reduce heat and simmer 20–25 minutes, until vegetables are tender.
  • Add softer vegetables : Add zucchini, green beans, and (if using) beans. Simmer 10 minutes more.
  • Add greens : Stir in spinach or kale until just wilted. Season with salt u0026 pepper.
  • Serve warm : Remove bay leaf before serving.