September 26th, 2018

Fall Harvest Soup

As the days start to get shorter, it is time for the carrots to come out of the ground and the squash to come off of the vine. Here we have a beautifully hearty soup that incorporates all of the most delicious fall vegetables into a cohesive meal for your whole neighborhood to enjoy!

PREP TIME - 10 minutes COOK TIME - 30 minutes
SERVES - 6
​INGREDIENTS
2 tablespoons of olive oil
3 medium carrots, chopped
1 medium yellow onion, chopped
4 cloves of garlic, minced
2 heaping cups of butternut squash, chopped
2 medium red potatoes, chopped
1 large zucchini, chopped
1 1/2 cups of cabbage, chopped
1 teaspoon of salt
1/2 teaspoon of ground sage
1/8 teaspoon of cayenne pepper
1/2 teaspoon of all-spice
1 quart + 2 cups of vegetable stock
6 springs of thyme
1 14.5 ounce can of diced tomatoes, juice included
2 cups of kale, chopped

​INSTRUCTIONS
In a large pot over medium heat, heat the oil and then add in the onion and carrot. Saute, stirring occasionally, for 5 minutes or until the veggies begin to soften.
Add in the garlic and saute for another couple minutes.
Add in the butternut squash, potatoes, zucchini, and cabbage as well as the salt and spices. Stir to mix it all up.
Add in the broth, tomatoes (juices and all), and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready.
Discard the thyme sprigs before serving and add in a bit more salt and pepper if needed.
Let cool slightly and then ENJOY!!