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Hearty Fall Vegetable Soup

This vegetable soup features a blend of roasted butternut squash, carrots, and kale simmered with warming spices, resulting in a smooth, velvety texture. The soup is garnished with a squeeze of lemon for brightness and has a rich, fragrant aroma, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Western
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 lb butternut squash peeled, seeded, and cubed
  • 2 large carrots peeled and chopped
  • 1½ –2 cups chopped kale adjust to preference
  • 1 tablespoon olive oil
  • ¼ –½ teaspoon ground cinnamon use lightly for subtle warmth
  • 4 –5 cups vegetable broth or chicken broth depending on desired soup consistency
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Equipment

  • Baking tray
  • Large soup pot
  • Knife and chopping board
  • Cooking spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 200°C and toss cubed squash with olive oil and a pinch of salt.
  2. Roast for 20–25 minutes until tender and lightly caramelized.
  3. In a large pot, sauté minced garlic in a little olive oil for 30 seconds until fragrant.
  4. Add roasted squash, chopped carrots, cinnamon, and broth.
  5. Bring to a boil, then simmer 15–20 minutes until carrots are fork-tender.
  6. Stir in chopped kale and cook for another 3–4 minutes.
  7. Add lemon juice, adjust seasoning, and serve warm.