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step 1. In a large soup pot, heat Extra-Virgin Olive Oil (1 Tbsp) on medium and add Onion (1). Saute for 2 minutes, then add Butternut Squash (3 cups) and Carrots (2). step 2. Saute for 5 more minutes, than add Chicken Stock (4 cups), Celery (2 stalks), Zucchini (1), and Diced Tomatoes (1 can). Give a stir.

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Once oil is hot, add the onion, sweet potato, squash and carrot to the pot. Cook for 2-3 minutes until onion begins to soften. Add garlic and thyme and cook until garlic is fragrant, about another minute. Add vegetable stock to the pot and stir to break up any bits stuck to the bottom.

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Add any juice from the pan; don't waste that flavor. Pour in 3 cups of the water, along with the cashews, lemon juice, nutritional yeast, salt and spices. Blend on low and slowly ramp the speed up to medium-high, blending for about 3-4 minutes until the soup is super smooth and creamy.

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Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready. Discard the thyme sprigs before serving and add in a bit more salt and pepper if needed. Let cool slightly and then ENJOY!!

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Step three: While tomatoes are roasting, sauté onions and garlic in a large soup pot or dutch oven for about 15-20 minutes over medium heat until soft and caramelized. Step four: Take half of the onion mixture and blend with 3 cups of broth and the roasted tomatoes. Step five: Blend until smooth.

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Dice the 1 yellow onion, the gala apple and the 3 medium carrots in bite size pieces about the same size. Mince the 3 cloves of garlic as well. Add the 2 tbsp salted butter to a large pot. Let it melt and then add in the 1 yellow onion followed by the 3 carrots and 1 gala apple. Let that cook for 3-4 minutes.

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Cut off the top of the head of garlic. Remove the skin from the onion and quarter the onion. Place all the items on a sheet pan, and drizzle with olive oil. Season with salt and pepper. Place the veggies cut side down and let them cook for 30 minutes, or until the squash and sweet potato are soft to the touch.

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Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3-4 minutes. Add garlic and continue cooking for another 30 seconds. Add all vegetables (butternut squash, potato, carrots, red bell peppers), chicken broth, tomato paste, bay leaf, salt, and pepper. Bring to a boil.

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Heat the olive oil in the large pot of medium-high heat. Add the onion and garlic and saute until the the onion is translucent. Add the butternut squash, celery, and potatoes, and continue cooking (while stirring occasionally) for about 5 minutes. Pour in the vegetable broth. Turn the heat up to high.

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Roughly chop 2-3 packed cups of kale (or hearty greens of choice). Place a large cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil to the pot. After the oil has heated, add the minced garlic, onions, and celery to the pot.

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Instructions. Preheat oven to 400°F. Line a large baking sheet with parchment, and set aside. In a large bowl, coat the butternut squash, carrots, apples, red onion, with olive oil. Add cinnamon, nutmeg, cloves, and allspice. Season with salt & pepper, as desired, and toss to combine.

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How to make a hearty vegetable soup using Fall vegetables. http://thesweetestjourney.comIngredients:2 Tablespoons Olive Oil1 Yellow Onion, Chopped3 Cups Butt.

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In a large soup pot, heat olive oil on medium and add onions. Saute for two minutes, then add butternut squash and carrots. Saute for five more minutes, than add stock, celery, zucchini, canned tomatoes. Give a stir. Then add all the dried spices, bay leaf, parsley, basil and oregano.

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Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

Fall Harvest Homemade Vegetable Soup Buy This Cook That

Pour in vegetable stock, bring to a boil, then add sweet potato, carrots, butternut squash, and beans. Reduce heat and simmer until cooked, about 15-20 minutes. Puree soup using an immersion blender and season with cumin, salt, and pepper. Bring to a boil, then stir in the watercress and remove from heat. Garnish with pepitas and enjoy!

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Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence.