Fall Vegetable Soup Recipe

Add the onion, carrots, leek, and olive oil to a large pot, and cook over medium heat until softened, about 10 minutes.

Add the potato, butternut squash, and vegetable stock, and stir to combine. Bring the mixture to a boil, cover, and reduce to a simmer for 25 minutes.

When the vegetables soften, transfer the soup to a large blender, and blitz until smooth for 1 minute.

Return the soup to the pot, add salt and pepper to taste, and serve.

Equipment Needed

Spice Level:

Dietary