Description
A cozy and hearty soup perfect for the fall season, packed with seasonal vegetables and warm spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the butternut squash and sweet potato, then add the vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the squash and sweet potato are tender.
- Stir in the chickpeas and kale, cooking for an additional 5 minutes until the kale is wilted.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, blend half of the soup using an immersion blender.
- Add a splash of apple cider for a hint of sweetness.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Keywords: fall soup recipes, cozy soup recipes, butternut squash soup, vegan fall soup, healthy soup recipes