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Close-up of a rustic bowl filled with hearty Winter Vegetable Soup, showcasing colorful vegetables and broth.

Winter Vegetable Soup

A hearty and warming soup packed with seasonal vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 pound potatoes peeled and diced
  • 1 cup butternut squash peeled and diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Garnish (Optional)
  • 1/4 cup fresh parsley chopped

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the diced potatoes and butternut squash.
  5. Pour in the vegetable broth and add the dried thyme, salt, and pepper. Bring to a boil.
  6. Reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes and squash are tender.
  7. Stir in the frozen corn and peas. Cook for another 5 minutes until heated through.
  8. Ladle the soup into bowls. Garnish with fresh parsley, if desired.

Notes

You can add other vegetables like zucchini, green beans, or kale. For a creamier soup, you can blend a portion of the soup before adding the corn and peas.