| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 medium winter squash, peeled and diced
- 1 medium zucchini, diced
- 1 medium sweet potato, peeled and diced
- 1/2 cup orzo
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- Salt and freshly ground black pepper
Instructions
- In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
- Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
- Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Nutrition Facts
| Calories | 272 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 8 milligrams |
| Sodium | 483 milligrams |
| Protein | 12 grams |
| Sugar | 7 grams |
Reviews
I have made this soup for a few years now and it’s excellent EVERY time!! I add a little Garam Masala and ginger (just a hint) gives it a nice fall warming taste to it. I typically use vegetable broth for this one. When Post it on Facebook someone ALWAYS asks for the recipe, I’m happy to share because it’s fabulous & vegan.
Excellent and healthy! Even my picky kids loved it. I would cut back on the rosemary a bit next time but other than that it’s perfect. Even better garnished with some grated Parmesan.
Excellent recipe this is my second time making it and my family loves it
This recipe is delicious! I can’t believe how easy it was. I used regular chicken broth instead of low sodium like I usually do, and I didn’t even have to add salt at the end. This one is a winner.
Very easy to compile and prepare. The taste in its original form is out of this world. The second time that I made it I altered the recipe to add 1.5 pounds of cubed and seared chicken, 1 1/2 cups of red and green bell pepper, and substituted quartered baby red potatoes for the sweet potatoes. Turned out amazing.
Very goof
Kids loved it and very simple to make.
I made this soup last night. Super easy, SUPER tasty. I will definitely cook this again. 🙂