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Rustic Autumn Vegetable Soup

A hearty, colorful, and comforting soup packed with seasonal fall vegetables simmered in a savory herb broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Seasonal
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 1 parsnip sliced
  • 1 sweet potato diced
  • 1 cup butternut squash cubed
  • 1 potato cubed
  • 1 zucchini chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp maple syrup or honey optional
  • 1 cup kale or spinach chopped
  • fresh parsley for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large soup pot. Add onion, carrots, and parsnip; sauté until softened.
  2. Add garlic, sweet potato, butternut squash, and potato. Cook 2–3 minutes to lightly caramelize.
  3. Stir in tomatoes, salt, pepper, thyme, rosemary, smoked paprika, and bay leaf.
  4. Pour in broth and bring to a boil. Reduce heat and simmer for 30–35 minutes, until vegetables are tender.
  5. Add kale and maple syrup; cook 5 minutes more. Adjust seasoning as needed.
  6. Remove bay leaf. Serve hot with fresh parsley garnish.

Notes

For deeper flavor, roast the squash before adding to the soup.