This vibrant, comforting soup captures the essence of autumn with its rich flavors and nourishing ingredients. Perfect for a cozy evening in, it's both hearty and healthy.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 15g | 5% |
| Fat | 4g | 5% |
| Calories | 120 | 6% |
| Protein | 2g | 4% |
| Energy | 502 kJ | 6% |
| Sodium | 400mg | 17% |
| Carbs | 15g | 5% |
| Iron | 1mg | 6% |
| Vitamin D | 0mcg | 0% |
| Manganese | 0.4mg | 17% |
| Sugars | 7g | N/A |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | butternut squash | 500 |
|
| 2 | carrot | 2 |
|
| 3 | yellow onion | 1 |
|
| 4 | vegetable broth | 1000 |
|
| 5 | fresh thyme | 4 |
|
| 6 | sea salt | 2 |
|
| 7 | olive oil | 2 |
|
| # | Steps |
|---|---|
| 1 | Peel and dice the butternut squash and carrots, and chop the onion finely. |
| 2 | In a large pot, heat olive oil over medium heat and sauté the onion until translucent. |
| 3 | Add the diced squash and carrots to the pot, stirring occasionally for about 5 minutes. |
| 4 | Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. |
| 5 | Add the fresh thyme and sea salt, then blend the soup using a stick blender until smooth. |
| 6 | Serve warm and enjoy the comforting flavors of this rustic autumn harvest soup. |
