Fall Vegetable Soup Recipe
Prep Time:
5 minutes
Cook Time:
36 minutes
Servings:
4 servings
Ingredients
  • 1 onion, diced
  • 2 carrots, diced
  • 1 leek, diced
  • 1 tablespoon olive oil
  • ½ butternut squash, peeled and diced
  • 1 large potato, peeled and diced
  • 4 cups vegetable stock
  • Salt and pepper to taste
Directions
  1. Add the onion, carrots, leek, and olive oil to a large pot, and cook over medium heat until softened, about 10 minutes.
  2. 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.
  3. When the vegetables soften, transfer the soup to a large blender, and blitz until smooth for 1 minute.
  4. Return the soup to the pot, add salt and pepper to taste, and serve.