There's nothing better on a crisp autumn day than smelling a huge pot of soup simmering on your stove. The weather FINALLY got a little colder here in Texas and so inspired me to make some soup! This soup is perfect for the season because it uses one of fall's favorite vegetables, the butternut squash. I was very happy with how this soup turned out. It's hearty without being to overwhelming, and is just bursting with flavor.
Fall Vegetable Soup
Adapted from Hunts
- 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
- 1/4 teaspoon ground cinnamon
- 4 cups peeled, seeded and chopped butternut squash
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 1 can (6 oz each) Hunt's® Tomato Paste
- 2 cups vegetable broth
- 2 cups water
- 1 pkg (10 oz each) frozen whole kernel corn (10 ounces = about 2 cups)
- 1 can (19 oz each) cannellini beans, drained, rinsed
- 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, water 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.