Autumn Vegetable Bread SoupAutumn Vegetable Bread Soup

Name: Autumn Vegetable Bread Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 Persons
Ingredients: 1 small butternut squash, peeled, seeds removed, and diced; 2 medium tomatoes peeled and chopped or 14 ounce can diced tomatoes; 1 rib celery thinly sliced; 1 cup grated cheese (Gruyere or Gouda is nice); 4 eggs, soft boiled or poached (or fried, if you don't like runny yolk); 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1 leek, white and light green parts only, thinly sliced and rinsed; olive oil; 1 onion, diced; 1 red bell pepper, diced; 8 thick slices rustic bread (fresh or day-old)

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Cuisine

International

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Servings

4 Persons

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Prep Time

20 Minutes

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Cook Time

50 Minutes

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Difficulty

Medium Level

Autumn Vegetable Bread Soup requires roughly 50 minutes from start to finish. One portion of this dish contains approximately 27g of protein, 51g of fat, and a total of 816 calories. For $4.25 per serving, you get a main course that serves 4. 281 person have tried and liked this recipe. It is perfect for Winter. If you have butternut squash, vegetable stock, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Soup Addict. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. Similar recipes are Autumn Beer Bread, Autumn In A Bowl Soup, and Autumn Apple Cake With Caramel Glaze.

DeliciousTastyWell Prepared

Ingredients

•1 small butternut squash, peeled, seeds removed, and diced

•2 medium tomatoes peeled and chopped or 14 ounce can diced tomatoes

•1 rib celery thinly sliced

•1 cup grated cheese (Gruyere or Gouda is nice)

•4 eggs, soft boiled or poached (or fried, if you don't like runny yolk)

•2 tablespoons extra virgin olive oil

•3 cloves garlic, minced

•1 leek, white and light green parts only, thinly sliced and rinsed

•olive oil

•1 onion, diced

•1 red bell pepper, diced

•8 thick slices rustic bread (fresh or day-old)

Cooking Instructions

01
Heat 2 tablespoons of the oil over medium heat in a large stock pot.
02
Add leeks, onion, butternut squash, pepper and celery.
03
Let cook for 8-10 minutes, until onions are soft.
04
Add garlic and stir until fragrant, about one minute.
05
Add tomatoes and turn heat to medium-high.
06
Add the cabbage, Swiss chard and a generous pinch or two of salt. Stir to mix well and cook for five minutes.
07
Add stock and water and bring to a nice simmer. Turn heat to medium-low and cover the pot. Simmer for 20 minutes. Taste and adjust seasonings with salt and pepper.
08
While soup is simmering, cut bread slices into 2 pieces and place in one layer on a baking sheet.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023