Enjoy this cozy and nourishing harvest vegetable soup that is loaded with seasonal veggies like butternut squash, kale, and white beans. It’s easy to make in one pot and can be customized with your favorite herbs and spices. This soup is perfect for a chilly fall or winter day, and it will make your kitchen smell amazing!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons dried thyme (or 2 tablespoons fresh)
- 2 teaspoons dried sage (or 2 tablespoons fresh)
- 8 cups vegetable broth (or chicken broth)
- 4 cups butternut squash, peeled and cubed
- 2 cups carrots, sliced
- 2 bay leaves
- 4 cups kale, chopped and stemmed
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 tablespoons apple cider vinegar (or lemon juice)
- Fresh parsley for garnish (optional)
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, garlic, salt, pepper, red pepper flakes, thyme, and sage. Cook, stirring occasionally, until onion is soft and fragrant, about 15 minutes.
- Add broth, squash, carrots, and bay leaves. Bring to a boil, then lower the heat and simmer until squash and carrots are tender, about 20 minutes.
- Stir in kale and beans. Cook until kale is wilted, about 10 minutes.
- Stir in vinegar or lemon juice. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with parsley if desired. Enjoy!
