Print

Autumn Dutch Oven Fall Soup

Print Recipe

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 stalks celery, 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 dried rosemary
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup cooked white beans (optional for protein)
  • 2 cups chopped kale or spinach
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add chopped onion and garlic; sauté until translucent, about 5 minutes.
  3. Add carrots, celery, and butternut squash; cook for another 5 minutes, stirring occasionally.
  4. Pour in vegetable broth and diced tomatoes with their juice.
  5. Stir in thyme, rosemary, cinnamon, salt, and pepper.
  6. Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until vegetables are tender.
  7. If using, stir in cooked white beans and chopped kale or spinach; cook for an additional 5 minutes until greens are wilted.
  8. Adjust seasoning as needed.
  9. Serve hot, garnished with fresh parsley.

Notes

This soup can be made vegetarian or vegan by using vegetable broth and omitting any animal products. Adding white beans boosts protein and makes it more filling. Leftovers taste even better the next day.

Nutrition

Find it online: https://www.receipster.com/autumn-dutch-oven-fall-soups/

Themes by WordPress