Rainbow Vegetable Soup with Butternut Squash and Bell Peppers
This vibrant vegetable soup combines butternut squash, red bell peppers, carrots, and celery in a simple, nourishing broth. The colorful medley of vegetables creates a visually appealing and nutritious meal that's perfect for cool weather. The addition of fresh celery leaves and garlic adds depth of flavor, while a splash of lemon juice brightens the finished soup. This wholesome recipe is ideal for meal prep and makes a satisfying lunch or light dinner. The long simmering time allows all the vegetables to become tender and the flavors to meld together beautifully.
Ingredients
Instructions
- 1
Combine butternut squash, red bell pepper, green squash, carrot, red onion, green onions, celery stalk, celery leaves, garlic cloves, and water in a large pot
- 2
Bring ingredients to a boil then reduce to medium heat
- 3
Simmer for 40 minutes until vegetables are tender
- 4
Add lemon juice and mix well
- 5
Season with salt to taste
- 6
Divide soup among four bowls and garnish with chopped green onions before serving
Tips
Cut all vegetables into similar-sized pieces for even cooking and tender texture throughout the soup.
Reserve some chopped spring onions for garnish to add a fresh bite and color contrast to the finished soup.
Taste and adjust seasoning with salt gradually, as vegetables release natural flavors during the long simmer.
Good to Know
Refrigerate in airtight container for up to 4 days or freeze for up to 3 months
Can be made up to 3 days ahead and reheated gently on stovetop
Serve hot with crusty bread or crackers for a complete meal
Common Mistakes
Don't rush the simmering time to ensure vegetables become properly tender
Add salt gradually to avoid over-seasoning as vegetables release natural flavors
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them during the last 15 minutes of cooking to prevent overcooking and maintain texture.
How long will this soup keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
Can I freeze this soup for later?
Yes, freeze in portions for up to 3 months. Thaw overnight in refrigerator and reheat on stovetop.