Mystical Witch Soup
A cozy and warming soup that combines savory and aromatic flavors, perfect for chilly nights and quick weeknight meals.
Ingredients
For the base
- 1 tablespoon olive oil Use good-quality extra-virgin olive oil for the sauté.
- 1 large onion, chopped Chopped onion adds sweetness.
- 3 cloves garlic, minced Adds fragrant flavor.
- 2 medium carrots, diced Diced carrots add texture.
- 2 stalks celery, sliced Adds crunch and flavor.
- 1 cup butternut squash, cubed Provides sweetness and body.
For the broth
- 1 15 oz can cannellini beans, drained Rinsed to remove excess sodium.
- 4 cups vegetable broth Use low-sodium for better control of salt.
For seasoning
- 1 teaspoon thyme Dried or fresh thyme adds earthiness.
- 1 teaspoon sage Essential for the autumnal flavor.
- 1/2 teaspoon cinnamon Adds subtle warmth.
- to taste Salt and black pepper Adjust for palate.
Optional garnishes
- to taste fresh parsley Adds freshness.
- to taste coconut milk For creaminess.
- to taste chili flakes For a touch of heat.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the minced garlic and cook until fragrant, being careful not to brown.
Building the base
- Add the diced carrots, sliced celery, and cubed butternut squash.
- Cook for 5 to 7 minutes, stirring occasionally.
Simmering
- Pour in the vegetable broth and stir in the thyme, sage, and cinnamon.
- Season with salt and black pepper.
- Bring to a boil then reduce to a gentle simmer.
- Let simmer uncovered for 20 to 25 minutes.
Finishing touches
- Add the drained cannellini beans during the last five minutes of simmering.
- For extra creaminess, partially blend a portion of the soup with an immersion blender.
- Serve hot with the optional garnishes.
Notes
Use medium heat while sautéing to prevent burning. Adjust seasoning in stages for maximum flavor. The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.