Fall Soup
Warm up your autumn evenings with this hearty fall soup recipe that features seasonal ingredients and comforting flavors.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 cups butternut squash cubed
- 1 cup carrots chopped
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tsp thyme
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional: pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add cubed butternut squash and chopped carrots to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20 minutes, or until vegetables are tender.
- Add thyme, nutmeg, salt, and pepper to the pot.
- Use an immersion blender to purée the soup until smooth.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with pumpkin seeds if desired.
Nutrition
Calories: 180kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Fiber: 6g