How to Make Fragrant Autumn Vegetable Soup - A Step-by-Step Guide

As the temperature begins to drop and the leaves start to change colors, there's nothing quite like a warm, comforting bowl of homemade soup to enjoy during the autumn months. This fragrant autumn vegetable soup is the perfect way to embrace the flavors of the season while also nourishing your body with wholesome, nutrient-dense ingredients.

One of the best things about this soup is that it's incredibly versatile and can be made with whatever autumn vegetables you have on hand. Whethe...

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • ⅛ teaspoon ground cinnamon
  • 4 cups peeled, seeded and chopped butternut squash
  • 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
  • 1 (6 ounce) can Hunt's® Tomato Paste
  • 4 cups vegetable broth
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 (19 ounce) can cannellini beans, drained, rinsed
  • 2 tablespoons thinly sliced fresh basil

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 7
  • Yield: 7 servings

  • Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
  • Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
  • Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.
  • Nutrition

    233 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 654mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 8g
    • Vitamin C: 24mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 591mg