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fall harvest soup with squash

Fall Harvest Soup With Squash

A cozy fall soup made with tender squash, vegetables, and warm herbs, perfect for crisp autumn days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Seasonal
Servings 4 bowls
Calories 210 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 3 cups winter squash peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions
 

  • Heat olive oil in a large pot and sauté the onion until soft.
  • Add carrots and squash, stirring for a few minutes.
  • Pour in broth, add seasoning, and bring to a boil.
  • Reduce heat and simmer until vegetables are tender.
  • Taste, adjust seasoning, and serve warm.

Notes

Blend partially for a thicker texture or add a splash of cream for extra richness.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 640mgPotassium: 560mgFiber: 6gSugar: 8gVitamin A: 720IUVitamin C: 18mgCalcium: 7mgIron: 2.2mg
Keyword Fall Soup, Squash Soup
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