Squash and veggie soup –There’s nothing quite like a warm bowl of soup to comfort you on a chilly day. This Winter Squash-Veggie Soup is not only hearty and delicious, but it’s also a great way to pack in the veggies. With a handful of variations you can try, this recipe is perfect for those cozy dinner nights!
Visual Inspiration
Check out this inviting image of the soup that might inspire you to give it a try:
Ingredients
Gather the following ingredients to make your delicious winter squash-veggie soup:
- 1 medium winter squash (butternut or acorn), peeled and cubed
- 2 medium carrots, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: a dash of paprika for an extra kick
- Fresh herbs, such as thyme or parsley, for garnish
Instructions
Now that you have your ingredients ready, let’s get cooking!
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, sauté the onion and garlic until they become translucent.
- Add the diced carrots and cook for another 5 minutes, allowing them to soften.
- Stir in the cubed winter squash. Season with cumin, salt, and pepper. Cook for an additional 3-4 minutes, letting the flavors meld together.
- Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash is tender.
- Once the squash is soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Adjust seasoning to taste, and feel free to add in some paprika for a bit of heat!
- Serve hot, garnished with fresh herbs for a delightful finish.
This soup is perfect for meal prepping or serving at gatherings. It’s nutritious, flavorful, and sure to please everyone at the table. Enjoy your comforting bowl of winter squash-veggie soup!