Hearty Butternut Squash and Cabbage Soup
Hearty Butternut Squash and Cabbage Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 cup carrots, diced
- 1 cup sweet peppers, diced (any color)
- 3 cups butternut squash, peeled, seeded, and 1/2-inch diced
- 4 cups green cabbage, shredded
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grape tomatoes, halved
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare all vegetables: chop the onion, mince the garlic, dice the carrots and sweet peppers, peel, seed, and dice the butternut squash, shred the cabbage, and halve the grape tomatoes.
⏱️ 15 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced sweet peppers. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 3
Add the minced garlic and cook for 1 more minute until fragrant. Stir in the diced butternut squash, shredded cabbage, vegetable broth, dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash and cabbage are tender.
⏱️ 25 min
- 4
Stir in the halved grape tomatoes and cook for an additional 2 minutes, just until they are warmed through. Taste and adjust seasonings as needed.
⏱️ 3 min
- 5
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.
Kitchen Tools
Nutrition Facts (per serving)
Hearty Butternut Squash and Cabbage Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 cup carrots, diced
- 1 cup sweet peppers, diced (any color)
- 3 cups butternut squash, peeled, seeded, and 1/2-inch diced
- 4 cups green cabbage, shredded
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grape tomatoes, halved
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare all vegetables: chop the onion, mince the garlic, dice the carrots and sweet peppers, peel, seed, and dice the butternut squash, shred the cabbage, and halve the grape tomatoes.
⏱️ 15 min - 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced sweet peppers. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 3
Add the minced garlic and cook for 1 more minute until fragrant. Stir in the diced butternut squash, shredded cabbage, vegetable broth, dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash and cabbage are tender.
⏱️ 25 min - 4
Stir in the halved grape tomatoes and cook for an additional 2 minutes, just until they are warmed through. Taste and adjust seasonings as needed.
⏱️ 3 min - 5
Ladle the hot soup into bowls. Garnish each serving with fresh chopped parsley before serving.