Go Back
–+ servings
A bowl of hearty Winter Vegetable Soup with potatoes, carrots, and corn, garnished with fresh parsley.

Winter Vegetable Soup

A hearty and nourishing soup packed with seasonal vegetables, perfect for a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 pound potatoes peeled and cubed
  • 1 cup butternut squash cubed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
Optional Garnishes
  • 1/4 cup fresh parsley chopped

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the cubed potatoes and butternut squash.
  5. Pour in the vegetable broth and add the dried thyme, salt, and pepper.
  6. Bring the soup to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until the potatoes and squash are tender.
  7. Add the frozen corn and peas to the pot and cook for another 5 minutes until heated through.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

You can add other winter vegetables like parsnips, turnips, or kale. For a creamier soup, you can blend a portion of the soup before adding the corn and peas.

Tried this recipe?

Let us know how it was!