Description
Fall dinner recipes are designed to warm you up and fill your home with the enticing aromas of autumn, combining seasonal ingredients that evoke a sense of nostalgia.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables including butternut squash, carrots, and onion.
- Mince the garlic and set aside.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, add the roasted vegetables and pour in the vegetable broth.
- Add thyme and rosemary to the pot.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs.
Notes
- Using fresh, in-season produce elevates the flavors in your fall dinner recipes.
- Prep Time: 30
- Cook Time: 60
- Category: recipes
- Method: roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 8
- Protein: 20
- Cholesterol: 50
Keywords: fall, dinner, cozy, autumn, recipes