Soups And Stews

Hearty Fall Vegetable Soup


2 tbsp Oil of choice ( I use coconut or water)

1 onion, diced

1 clove garlic, minced

2 zucchini, diced

1 sweet potato, diced

1/2 butternut squash, peeled, seeded, and diced

1 tsp rosemary, chopped

4 cups vegetable broth

1 (28oz) can crushed tomatoes

salt and pepper to taste (optional)


  1. In a large pot add either your oil or water over medium heat and add the onions. Cook until tender and translucent. This should take about 5 minutes.
  2. Add the vegetables and cook for about 2 minutes or until the vegetables are starting to get tender. Add the broth, rosemary, and crushed tomatoes.  Stir to combine well. Bring the mixture to a boil and reduce heat to low.
  3. Cook for about 20-25 minutes. The vegetables should be tender but still holding their shape. At this point, you can season the soup with your salt and pepper. If you want it salt-free then season with only pepper.

Ladle into serving bowls and serve with crusty bread or other side dishes you like. Sometimes I serve with rice, couscous, or I add in a pasta to the soup while cooking. Either way, you choose to serve this dish it is simply delicious.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s