What makes this soup “Fall Vegetable” soup? One of my favorite things about Fall (if you haven’t noticed, it’s a very long list) is the abundance of butternut squash at the Farmer’s Market. Evanston’s Farmer’s Market is full of vendors from Michigan, Indiana and Wisconsin, and yesterday their tents were full of colorful squashes and veggies, reminding me of one of my favorite soup recipes! This goes out to my vegetarian friends (all two of them) but can be customized however you like. You can sub chicken broth in for the vegetable broth, or add sausage/chicken/noodles. I love making this soup on Sunday and having it ready for lunches all week.
Tip– if you’d rather not tackle cubing a butternut squash, Trader Joe’s sells them pre-cut in the refrigerated section.
Fall Vegetable Soup
Makes about 6 servings
1 T olive oil
1 medium white or yellow onion
2 large carrots, peeled and cubed
2 1/2 C butternut squash, cubed
2 cups yellow potatoes, cubed
1 zucchini, cubed
2 cloves garlic
1 can fire roasted diced tomatoes
4 C (one carton) vegetable broth
1 T fresh rosemary
1 T fresh parsley
1 t dried thyme
1 bay leaf
1-2 t crushed red pepper
Salt and pepper to taste
1 can kidney beans (drained)
3 C kale, stems removed
In large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and butternut squash. Cook and stir for 3 mins. Add potatoes, garlic, and zucchini and cook for another 2 minutes. Add canned tomatoes, broth, and herbs, crushed red pepper, salt and pepper, and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally.
When vegetables are tender, add drained kidney beans and kale and heat until kale is wilted. Serve with shaved Parmesan on top and a slice of warm bread. Enjoy!
Tip** This soup freezes well for up to 6 months!