Thanks to one of my beautiful sister-in-laws, I am now blessed with the privilege of being subscribed to Vegetarian Times. I had been wanting to subscribe to Vegetarian Times as well as Vegnews for a while, but I just hadn’t got around to it and I have to say, I am loving it! Well, I still don’t have Vegnews (gift idea for me anyone!?) heh heh. Anyways, I was reading through the September issue when I saw, staring back at me with all the love in the world, the most delicious and hearty looking of soups. I knew, instantly, I had to make it. I almost just straight up walked out of work, okay that’s a bit of an exaggeration, but seriously you guys…I was crazed.
This is undoubtedly shameful, but usually when I see a recipe with butternut squash, which I absolutely adore, I am filled with sadness and yes, a little bit of disgust. Butternut squash and I have a love/hate relationship. You see, I am lacking what some would call…”muscles”, particularly in the arm region and in addition to that I have very weak and what I deem as “sad” wrists. Yes, it’s a thing and no I’m not a hypochondriac…but this isn’t a story about my wrists.
What I am trying, albeit a bit winded (as are all of my stories, just ask my Dad), to say is that I just have the damnedest time trying to cut open those mofos. However, I seem to remember the butternut squash not being a particularly difficult foe to peel, so I made a grand exception for this lovely soup. And oh let me tell you how happy I am that I did.
Plus, I had my little buddy to help me. Awwwww, isn’t he adorable!? Do you love him? Yes. Of course you do.
This soup was just the best. I really have no other way to describe it except that it was simply “the best”. Alright, I’ll try. This Fall Vegetable Soup with Butternut Squash will make you yearn for your veggies all day and night. That’s the best I can do. It’s so good I can’t even describe it. I highly recommend you make it. Very highly. It’s easy, delicious and super nutritious.
Fall Vegetable Soup with Butternut Squash
By Katie Henry – Produce On Parade
This hearty fall soup is loaded with veggies and butternut squash. It’s warm and comforting and just perfect for a cozy weeknight night in. A delicious way to get in your day’s worth of vegetables!
- 1 Tbsp. olive oil
- 1 ½ cups celery, diced
- 1 bell pepper, diced (I used orange)
- ½ cup green onions, sliced
- 5 garlic cloves, minced
- 1 tsp. salt
- 2 tsp. dried Italian seasoning
- 1 bay leaf
- 7 cups water
- 1 cup vegetable broth
- ¼ tsp. ground black pepper
- 2 large vine-ripened tomatoes, chopped
- 2 heaping cups butternut squash, peeled and cubed
- 1 15 oz. can of green beans, drained and rinsed (or 2 cups fresh)
- 1 15 oz. can of white beans, drained and rinsed
- 1 cup sweet corn (either fresh kernels or frozen)
- 1 tsp. balsamic vinegar
- 3 Tbsp. fresh mint, chopped finely
- 1-2 large handfuls of fresh spinach
- 1 Tbsp. fresh thyme leaves, for garnish (optional)
- Heat the oil in a large soup pot or pressure cooker. Add the celery, bell pepper and green onions. Stir occasionally over medium heat, covered, for about 5 minutes; remove the lid and continue to cook for another 5 minutes.
- Add in the garlic, salt, Italian seasoning, and the bay leaf and stir continuously for about 1 minute or until fragrant. Add in the water, vegetable broth, ground black pepper, and the tomatoes. Bring to a boil and then turn down to low and simmer for about 15 minutes or if using a pressure cooker for about 5 minutes.
- Add in the squash and simmer for about 10 minutes, covered. Add in the green beans, white beans, and the corn and continue to cook over low for another couple of minutes. Remove from heat and add in the vinegar, mint, and spinach and stir well to combine. Allow the spinach to wilt.
- Serve hot and topped with fresh thyme. I like lemon thyme the best.
Yield: 6 servings
I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!