Description
This Creamy Harvest Vegetable Soup with Sage Croutons is the perfect cozy dish for chilly days. Packed with seasonal vegetables and topped with crispy sage croutons, it’s both comforting and nutritious.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 cup butternut squash, peeled and diced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup kale, chopped
1/4 cup fresh sage, chopped
4 slices crusty bread
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until onion is translucent.
3. Stir in carrots, celery, potato, and butternut squash; cook for about 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes, or until vegetables are tender.
6. Stir in heavy cream, thyme, salt, and pepper; simmer for an additional 5 minutes.
7. Add kale and cook until wilted.
8. For the croutons, preheat oven to 375°F (190°C).
9. Toss bread with olive oil and sage; spread on a baking sheet.
10. Bake for 10-15 minutes, or until crispy and golden.
11. Serve soup hot, topped with sage croutons.
Notes
For a vegan version, substitute heavy cream with coconut milk.
Feel free to add other seasonal vegetables like zucchini or sweet potatoes.
This soup freezes well; store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
Keywords: soup, creamy, vegetable, harvest