It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.
Total time: 60–70 min
- ¼ cup olive oil
- 1 large leek, halved and sliced
- 2 teaspoons salt, divided
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 4 teaspoons Herbs de Provence
- 2 pounds winter squash, peeled and cubed
- 1-15 ounce can diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon Sriracha sauce
- 1 bunch chard, stemmed and chopped
- Heat oil in a large stockpot over medium heat. Add leek, garlic, and ½ teaspoon salt, and cook, stirring frequently until softened, 3 minutes. Add carrots, celery and Herbs de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to soften, 5 minutes.
- Add squash, tomatoes, broth, Sriracha sauce, and remaining salt and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the squash is tender, but not falling apart, about 15 minutes.
- Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.