It’s been a cold winter in Boston and this hearty vegetable soup just hits the spot. This can be a “clean out your refrigerator” soup, using whatever veggies you have on hand. In addition to onion, celery and garlic, I used a combination of sweet and regular potatoes, butternut squash, rainbow carrots and a large handful of greens. I added a bit of smoked paprika to my soup as it adds a delicious subtle smokiness. A generous splash of sherry vinegar balances all the flavors, and a shaving of fresh parmesan cheese adds a bit of umami. Yum!
- 3 tablespoons extra-virgin olive oil
- 1/2 cup onion finely chopped
- 1 cup butternut squash cubed
- 1 cup Yukon gold or white potatoes cubed
- 1 cup rainbow carrots cubed
- 1/2 cup celery chopped
- 3 large garlic cloves minced
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 1 28 ounce can diced tomatoes San Marzano are my fav or Pomi
- 1 heaping tablespoon tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups leafy greens such as chard or kale
- Splash of sherry vinegar
- 1 tablespoon fresh thyme leaves
- freshly grated Parmigiano-Reggiano cheese optional for garnish
- In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onions and sauté for about 3 minutes or until softened. Add the butternut squash, potatoes, carrots and celery and continue to sauté while stirring, for another 4-5 minutes. Add the garlic and smoked paprika and sauté only for a minute or two until fragrant, stirring to coat the vegetables. Add the broth, tomatoes and tomato paste and stir again. Season with salt and pepper.
- Increase the heat and bring the soup to a boil. Stir in the greens and reduce the heat to a simmer. Partially cover the pot and cook the soup for about 20-30 minutes or until the vegetables are soft. Remove from the heat and add the sherry vinegar and the fresh thyme. Garnish with the freshly grated parmesan cheese.