Healthy home-made soup recipe with all sorts of yummy harvest veggies including butternut squash and kale. Paleo, vegan and gluten-free.
Is there such a thing as soup crazy? Like stir crazy? Is that a thing? I think I have soup crazy. Whatever, I am making it a thing. Without fail at this time of year, the bounty of the harvest is rolling in, the grasses are dried up, the evenings and early mornings are chilly,and I get soup crazy. It happened two years ago and last year too and other many undocumented times no doubt.
I get all excited about being in my kitchen and cutting up stuff and simmering stuff and letting my house fill up with the smell of yumminess. Big steaming bowls, maybe a savory muffin along side. Lunchboxes for my hubby. Quarts into the freezer. The whole soup crazy nine yards.
I know I am not the only one. My friend Regan gets it.
My little one just started Kindergarten and my older daughter is now a big second grader, so maybe that is it.
Or maybe it is the fact that I go to the farmers market, and spend every single penny in my wallet and then have so much to carry that my biceps are going to burst. And then I get home and I am like what am I going to do with all this produce?
Soup. Soup is the answer.
A few cooks notes about this soup. If you are a meat eater I recommend making this with chicken broth, since that has the best neutral flavor. Look for varieties that have about 500 mg of sodium per cup. Even better is making your own chicken stock from scratch. But if you do that make sure you add a little extra salt. If you are vegan or vegetarian, look for Imagine No Chicken broth. It is by far the best vegetable broth on the market. Hands down.
If you’re wondering about the combo of ingredients, yes yes yes mix them up. By all means! Just keep a few things in mind. Cook the onion and garlic as directed, where you can mix it up is in step two and three. Add large diced, hard and longer-cooking vegetables like squash in step two. Add more tender, small diced, shorter cooking vegetables in step three. Taste as you go. I think adding zucchini in step three to this would be an obvious choice, or even chopped green beans. Get crazy with it. Soup crazy.
More Fall Soups
Roasted Dairy Free Red Kuri Squash Soup from Fearless Dining
Do you get soup crazy?
Do you buy more than you can carry at the farmers’ market?
Do you feel like getting back into the kitchen now that it is finally back to school time?
A simple mix- and-match recipe for all of your favorite harvest vegetables for fall. Vegan-friendly, paleo and gluten-free.
- ¼ cup extra-virgin olive oil
- 1 large diced onion
- ½ teaspoon salt
- 6 cloves finely chopped garlic
- 3 carrots, diced
- 1 cup diced celery
- 1 tablespoon Herbes de Provence
- ½ cup dry white wine
- 6 cups Imagine No-Chicken Broth or reduced-sodium chicken broth
- 10 dashes Tabasco sauce, or to taste
- 1 4-inch sprig rosemary
- 1 small butternut squash, peeled and cubed (about 1 1/2 pounds or 4 ½ cups)
- 4 cups finely chopped kale leaves (no stems)
- 1 large tomato, diced (about 1 large) peeled and seeded if desired
- Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.
- Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes. Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.
- Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove rosemary sprig before serving.