Seasonal vegetables and a warm, hearty soup can be the perfect meal for Sunday dinner. Not only is it delicious, but it’s easy to make which frees up more of your valuable weekend time.
The beauty of this Autumn vegetable soup is that it comes in the colors and flavors of fall. Since you’ll easily find the ingredients for this dish at the grocery store or farmers market, it’s a breeze to prepare. You could substitute some of the vegetables in this recipe or even add beans if you’d prefer. For another bonus, you can make this soup ahead of time and freeze it for up to two months. Consider doubling the soup recipe so you can enjoy it now and later! Make this meal more special by serving it with a tasty side like light country style cornbread.
This soup recipe will warm you, fill you and leave you with extra time to spend together with your family or friends.
Autumn vegetable soup
Fall family activity
Take a walk with your family or friends! This is the perfect time of year to enjoy the scenery of the season. With winter coming, you’ll probably be spending more time indoors, so take advantage of a leisurely stroll outside. Assign someone to grab the camera and let everyone take some photos of the pretty leaves or other scenery. You might even use the photos to start a family scrapbook that spans the seasons and the years.
If you prefer a more energetic walk, make sure everyone is prepared with appropriate shoes, clothes and water (just because it’s cooler outside doesn’t mean you don’t need to stay hydrated). Walking briskly for 30 minutes or more is great exercise! It can help promote weight loss and reduce your risk of chronic illness.
Serves 4 people
- 2 tablespoons olive oil
- 3 medium carrots, cut into medium dices
- 1 large yellow onion, cut into medium dices
- 2 medium cloves garlic, minced
- 2 cups 1/2-inch cubed and peeled butternut squash (about half a 2-pound squash)
- 1/4 teaspoon ground allspice
- Pinch cayenne pepper, more to taste
- Kosher salt
- 1 quart low-sodium chicken broth
- 1 (14-1/2) ounce can no salt added diced tomatoes
- 4 sprigs fresh thyme
- 2 cups lightly packed, coarsely chopped kale
- 1 cup low-sodium canned chickpeas
- Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about six minutes.
- Add the garlic and cook for one minute more. Add the squash, allspice, cayenne and one teaspoon of salt and stir to combine.
- Add the broth, tomatoes with their juices and thyme. Bring to a boil and reduce the heat to medium, cover and simmer for 10 minutes.
- Add the kale and the chickpeas and cook, uncovered, until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme sprigs before serving. Season to taste with more salt and cayenne.
Recipe courtesy of Fine Cooking.
Fall is a wonderful time of year with all its beautiful colors and cooler temperatures. A seasonal vegetable soup can be the perfect Sunday dinner!