Description
A cozy collection of fall soups and stews using seasonal vegetables, hearty proteins, and warm spices. Perfect for chilly evenings.
Ingredients
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
3 cups cubed butternut squash
2 carrots, sliced
4 cups chicken or vegetable broth
1 cup beans or lentils
1 tsp thyme
1/2 tsp cinnamon
Salt and pepper to taste
Optional: cream or coconut milk
Instructions
1. Heat olive oil in a pot and sauté onion, garlic, and carrots.
2. Add squash and other vegetables, stirring well.
3. Pour in broth and bring to a boil.
4. Reduce heat and let simmer until vegetables are tender.
5. Blend part of the soup for creaminess, or leave chunky for stew.
6. Season with herbs, spices, and optional cream before serving.
Notes
Soups can be frozen up to 3 months.
For a vegan option, use vegetable broth and coconut milk.
Pair with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg