Veggie-packed Autumn Soup

One of my favorite ways to get veggies in is through soup, chili, and casserole, because you can throw a ton of things in there. When I was grocery shopping the other day, I came across some acorn squash and thought a fall soup would be nice on such a cold day. For this soup, I used acorn squash, butternut squash, sweet potatoes, and carrots, and the veggies are packed with antioxidants and nutrients like vitamin C, A, B, potassium, magnesium, iron, and manganese. It’s filling and delicious, and it was a bit therapeutic chopping and preparing all those vegetables on a chilly Sunday.

For this soup, I used:

  • One butternut squash
  • One acorn squash
  • One large sweet potato
  • Three carrots
  • One small onion
  • Three cloves garlic
  • One can black beans
  • One can diced tomatoes
  • One quart vegetable stock
  • Salt, pepper, cumin, cayenne, garlic powder, onion powder

*You can also add any kind of protein. I put a chicken sausage in there for my husband.

To start, I peeled, cut, and tossed the vegetables in olive oil and salt and pepper. As a side note, I really need some new knives because it was insanely difficult to cut all these vegetables and they went flying on me several times.

I spread them out on wax paper on a sheet tray and roasted them at 425 degrees for about twenty minutes.

While the veggies were roasting, I sauteed the onions and garlic in the soup pot with a little olive oil until softened. Once the veggies were out of the oven, I added them to the pot along with the stock, black beans, diced tomatoes, and seasonings (around a teaspoon or so of each, but season to taste).

Once everybody was in the pool (as Guy Fieri says), I brought the pot to a boil and then reduced heat and covered. I let it cook for about twenty minutes more. Since the vegetables were already roasted, I didn’t need to spend a significant amount of time cooking the soup.

This soup was really great as is, but I think next time I’ll add pumpkin. It’s super-easy to customize when you’re just using a base of stock and diced tomatoes. I think this would also be great with kale, chickpeas, or turnips. Since it makes a huge pot, it’s great for meal prep and a hearty, healthy choice. Enjoy.

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