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Autumn Dutch Oven Soup

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A hearty and comforting fall soup made in a Dutch oven, featuring seasonal vegetables and warm spices perfect for chilly autumn days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup cooked white beans
  • 2 cups chopped kale
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add onion and garlic; sauté until softened, about 5 minutes.
  3. Add carrots, celery, and butternut squash; cook for another 5 minutes, stirring occasionally.
  4. Stir in vegetable broth, diced tomatoes, thyme, cumin, smoked paprika, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
  6. Add cooked white beans and kale; cook for an additional 5 minutes until kale is wilted.
  7. Adjust seasoning as needed.
  8. Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, blend half the soup before adding the beans and kale. This soup stores well and tastes even better the next day.

Nutrition

Find it online: https://www.rapidrecipes.blog/autumn-dutch-oven-fall-soups/