Harvest Vegetable Soup

Name: Harvest Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: ¼ cup extra-virgin olive oil; 1 large large onion, diced; ½ tsp salt; 6 clove garlic cloves, minced; 3 medium carrots, diced; 1 cup celery, diced; 1 tbsp Herbes de Provence; ½ cup dry white wine; 6 cup chicken broth or vegetable broth; 1½ lb butternut squash, peeled and cubed; 10 dash Tabasco sauce; 1 4-inch sprig fresh rosemary sprig; 4 cup kale, finely chopped (stems removed); 1 large large tomato, diced, peeled and seeded if desired

Recipe GLPR3143cdc0f01f15

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Soup

60 min

140 cal

Servings: 12

Stovetop

A vibrant, warming vegetable soup brimming with seasonal autumn produce. This hearty broth combines tender butternut squash, kale, tomatoes, and aromatic vegetables sautéed with Herbes de Provence and finished with a splash of white wine. Perfect as a starter or light main course.

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Ingredients

¼ cup extra-virgin olive oil

1 large large onion, diced

½ tsp salt

6 clove garlic cloves, minced

3 medium carrots, diced

1 cup celery, diced

1 tbsp Herbes de Provence

½ cup dry white wine

6 cup chicken broth or vegetable broth

1½ lb butternut squash, peeled and cubed

10 dash Tabasco sauce

1 4-inch sprig fresh rosemary sprig

4 cup kale, finely chopped (stems removed)

1 large large tomato, diced, peeled and seeded if desired

Directions

Heat the olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat until shimmering.
Add the diced onion and salt. Sauté, stirring frequently, until the onion becomes soft and lightly golden around the edges, about 8 to 10 minutes.
Stir in the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the diced carrots, diced celery, and Herbes de Provence. Cover the pot and cook, lifting the lid occasionally to stir, until the vegetables begin to brown slightly and release their aromas, about 5 to 8 minutes.
Pour in the dry white wine, increase the heat to high, and stir frequently. Continue cooking until almost all the liquid has evaporated, about 3 to 5 minutes.
Add the broth, Tabasco sauce, and rosemary sprig. Stir well and bring the mixture to a boil.
Add the cubed butternut squash and return the soup to a simmer. Reduce the heat to medium-low to maintain a gentle simmer and cook until the squash is tender but still holds its shape, about 12 minutes.
Stir in the chopped kale and diced tomato. Continue cooking, stirring occasionally, until the kale is wilted and tender, about 4 to 5 minutes longer.
Remove and discard the rosemary sprig before serving.

Comments

Grocery List Plus Editorial Staff4.5

Harvest Vegetable Soup hits the sweet spot for a Charlotte weeknight: butternut squash, carrots, and kale are all available year-round at every major local chain, with no ingredient requiring a special trip. At roughly $1.25 per serving, it's affordable and scales beautifully for a family meal or leftovers. The 60-minute stated time is honest for a pot of broth-based soup, though if you're not using pre-cut squash you should budget an extra 10 minutes for prep. The one caveat is that herbes de provence—a mixed dried herb blend—may require a browse through Harris Teeter or Kroger's international section rather than a pantry staple, but it's not worth a separate stop if you're already shopping.