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Description
A simple and comforting creamy vegetable soup made in one pot, perfect for a quick weeknight meal or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 pound potatoes, peeled and cubed
- 1 cup chopped butternut squash
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk for vegan option
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth. Add potatoes, butternut squash, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until vegetables are tender.
- Carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
- Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- Heat through gently without boiling.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, use less broth or add more pureed vegetables.
- Feel free to add other vegetables like peas, corn, or spinach in the last few minutes of cooking.
- This soup can be made vegan by using coconut milk instead of heavy cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg