Who else agrees that soup is the best comfort food there is in fall? Did you know our bodies crave foods based on the seasons? All I want when it’s winter in the Northeast is a nice big bowl of filling and healthy soup. This recipe is a staple in my house because it’s so easy and quick to make in one pot, and can easily be made with so many kinds of vegetables. It is also vegan, sugar free, and gluten free!
For this recipe, you will need:
Yellow onions: I like to use these since they are a sweeter variety
Garlic
Olive oil: try to use extra virgin olive oil since it’s not refined or processed
Low sodium vegetable broth: I add in extra salt to taste at the end
Butternut squash: You can use sweet potato instead
Potatoes
Kale: not a kale fan? You can use spinach or other leafy greens
Italian seasoning
Salt
Chickpeas: this is what gives the soup added protein and pairs great with the vegetables! You could swap it out for lentils or other beans
Tips:
- I always keep this soup base the same, but you can mix up the veggies based on what you have in your refrigerator (just keep measurements the same)
- You can also add in any protein or grains you are in the mood for from lentils to chickpeas to brown rice and switch up the spices you like.
- For even more added flavor, you can add in a can of fire roasted tomatoes which I blend in a blender
- If I make this soup at night, I leave it covered until the next morning to cool and then put it into containers to eat that week or freeze them for future meals
- This soup freezes great so is one of my favorite soups to meal prep
- I like to use this industrial tape to label all of my freezer items. Not only does it stick well but you can write on it with a black sharpie and it will continue to stick in the freezer
How to Store:
- In a sealed airtight container in the refrigerator for up to a week or in a sealed airtight container in the freezer for up to 3 months. To defrost, remove the soup from the freezer and let it defrost at room temperature.
Autumn Harvest Soup with Kale, Butternut Squash and Chickpeas Family Style
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
- Storage Containers
Ingredients
Soup Base
- 3 medium yellow onions, diced
- 2 garlic cloves, minced
- 4 tbsp olive oil (+ additional olive oil as needed to make sure veggies do not stick to the pot)
- 3 32oz low sodium vegetable broth
Vegetables
- 4 cups butternut squash, cubed (about ½ a butternut squash)
- 2 cups potatoes, cubed
- 4 cups kale, tightly packed
Spices & Flavor
- 2 tbsp Italian spices
- 1 1/2 tsp salt (add more to taste)
- pepper, taste
Protein
- 2 15.5oz can chickpeas
Instructions
- Cut your onions, potatoes and butternut squash into cubes. To cube a butternut squash, cut off the ends, cut it in half, remove the seeds, and use a peeler to remove the skin. Then cut both halves into cubes.
- Saute onions in olive oil on medium heat until browned. This could take 15-20 minutes and you should make them browned to your liking (I like my onions very browned and caramelized). Once the onions are almost done, add in the garlic and saute for 1-2 minutes.
- Next, add in the potatoes and butternut squash, mixing all of the ingredients together with the onions and garlic. Saute for about 15-20 minutes, stirring occasionally.
- Add in the spices to the mixture and mix for about 1-2 minutes.
- Add in the vegetable broth and cook on medium heat for 15-20 minutes (uncovered) or until all the vegetables are soft, but not too soft because they will continue to cook even when the heat is turned off. Stir frequently.
- Rinse the chickpeas and add them to the soup and cook for about 1-2 minutes.
- Turn off the heat when chickpeas are done and add in the kale so it gets wilted.
- Let the soup cool (I often let this sit on the stove in my covered Lodge overnight) and then portion out into storage containers. You can store in the refrigerator or freeze for later. ENJOY!
