Can vegetable soup be frozen?

This soup freezes very well. Transfer the cooled soup to 4 cup containers. Seal shut and freeze up to 3 months. Thaw in the refrigerator if desired. Reheat on the stovetop or in the microwave until simmering.

What is the best way to reheat leftovers?

This soup is very forgiving. You can reheat it in the microwave for about 3 minutes per serving on high power. Make sure to stir it half way through heating it. You can also reheat large amounts in a saucepan on the stovetop over medium heat. Stir often and let it come to a gentle simmer. This soup will be thicker after it is initially cooked so you may want to add a little additional vegetable broth to thin it out when reheating it.

Can I use pre-cut butternut squash?

You can use diced pre-cut butternut squash. Note that if it is cut into large chunks it will take a little longer to soften in the simmering broth so just make sure it is fork tender before adding the kale.

What is a good alternative to the wine?

You can use 1/2 cup broth plus 1 1/2 teaspoons lemon juice instead of the wine to deglaze the soup pot.

How do you cut the butternut squash?

If you haven't cut up a butternut squash before, it's not as intimidating as you may think. You can wear gloves if you have sensitive skin. The squash is so high in Vitamin A that it actually will make the skin rough from exfoliating it so much! First cut the ends off. Then cut the neck from the bulb so it is easier to handle. As you remove the skin, it will become slippery, so having it in two smaller pieces makes it easier to hold. Peel the squash with a high-quality peeler. Then cut the bulb end in half and scoop out the seeds. Cut the bulb end into cubes. Then cut the neck end into slabs and then into cubes.

Vegan Vegetable Soup

Description

Healthy homemade Harvest Vegetable Soup recipe with all sorts of yummy fall veggies, including butternut squash and kale. This vegan soup is naturally free from gluten, grains and dairy.

Ingredients

Units Scale

1/4 cup extra-virgin olive oil
1 large diced onion
1/2 teaspoon salt
6 cloves finely chopped garlic
3 carrots, diced
1 cup diced celery
1 tablespoon Herbes de Provence
1/2 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 1/2 cups)
4 cups finely chopped kale leaves (no stems)
1 large tomato, diced (about 1 large) peeled and seeded if desired

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Instructions

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.

Notes

Variations To Try

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 sweet potato, squash, potato or root vegetables like turnips and celery root in step two.
Add more tender, small diced, shorter cooking vegetables in step three. Green beans, zucchini and summer squash and frozen veggies are best added toward the end of cooking time.
Instead of kale try another green such as Swiss Chard, Cabbage or Spinach.
Stir in cooked grains or pasta at the end before serving.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 228
Sugar: 6 g
Sodium: 814 mg
Fat: 9
Saturated Fat: 1 g
Carbohydrates: 27 g
Fiber: 6 g
Protein: 5 g