Autumn Vegetable Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 2 cups sweet potato, peeled and cubed
• 2 cups carrots, chopped
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until onion is soft and translucent.
2. Add butternut squash, sweet potato, and carrots, stirring occasionally, and sauté for 7-8 minutes or until vegetables start to soften.
3. Pour in vegetable broth and add dried thyme, dried rosemary, salt, and pepper. Bring soup to a boil and reduce heat to a simmer. Cover and let simmer for 20-25 minutes.
4. Remove soup from heat and let cool for a few minutes. Use an immersion blender to blend soup until smooth. Alternatively, blend soup in batches in a blender (being sure to let soup cool before blending).
5. Adjust seasoning to taste with additional salt and pepper. Serve hot with crusty bread or croutons, if desired.

Verdict:

This autumn vegetable soup is healthy, tasty, and perfect for the chilly autumn days. The combination of butternut squash, sweet potato, and carrots make it hearty and nutritious, while the herbs add a comforting aroma and flavor. Definitely a soup to try!

Serving Suggestions:

• Serve with crusty bread or croutons for some added texture.
• Top with a dollop of Greek yogurt or sour cream for a creamy touch.
• Pair with a side salad for a complete meal.