A cozy fall soup loaded with tender vegetables and warming herbs.

Scale

2 tbsp olive oil

1 small yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

2 cups diced butternut squash

2 cups diced potatoes

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

6 cups vegetable broth

1 cup canned diced tomatoes

1 cup chopped kale

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Warm olive oil in a large pot over medium heat, then sauté onion, carrots, and celery until soft.

2. Stir in butternut squash, potatoes, garlic, thyme, and rosemary. Cook 2-3 minutes.

3. Pour in vegetable broth and diced tomatoes, then bring to a simmer.

4. Cover and cook 20-25 minutes until all vegetables are tender.

5. Add kale and simmer 3-4 more minutes.

6. Season with salt and pepper and adjust flavors to taste.

For thicker texture, mash a few potatoes directly in the pot before serving.