Roasted and curried butternut squash soup –Today, I’m excited to share a comforting recipe that combines vibrant flavors and a splash of color. This hearty soup is perfect for chilly days, and it’s paired with a crisp apple for a delightful touch. Let’s dive right into the details of making this delicious dish!
Blue Pot Soup
This recipe is not only simple to make, but it also looks wonderful when served in a beautiful blue pot. The colors and textures are reminiscent of a cozy evening at home, and the aromas will make your kitchen feel welcoming.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) beans (any variety), drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 apple, sliced (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic, carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and add the diced tomatoes, beans, thyme, and basil. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes. This allows the flavors to meld beautifully.
- Season with salt and pepper to taste. Feel free to adjust the herbs based on your preference.
- Serve hot in your favorite bowl, garnished with fresh parsley. Pair it with slices of crisp apple for a refreshing contrast.
Enjoy this nourishing soup that warms the soul and is great for any occasion. The combination of nutritious vegetables, hearty beans, and a splash of color makes it an ideal comfort food. Don’t forget to take the time to savor each spoonful!