Ingredients
The following ingredients have 8 Servings
- 2 tablespoons olive oil
- 1 large onion, (finely chopped)
- 2 cloves garlic, (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 whole bay leaves
- 4 large carrots, (peeled and sliced into 1/4 inch rounds)
- 4 stalks celery, (sliced 1/4 inch thick)
- 1 large rutabaga, (peeled and cut into 1 inch cubes)
- 3 large potatoes, (peeled and cut into 1 inch cubes)
- 1 large butternut squash, (peeled and cut into 1 inch cubes)
- 4 cups vegetable stock
- 4 cups water
- 4 cups baby spinach leaves, (washed)
Instruction
- In a very large, heavy-bottomed Dutch oven or soup pot, add the onions and olive oil. Saute the onions over medium heat, stirring often, for 5 minutes.
- Add the garlic and cook for two minutes.
- Next, add the thyme, salt, ground black pepper, bay leaves, carrots, celery, and rutabaga. Stir well to combine and place a lid on the pot. Allow to cook for 5 minutes.
- Pour in the vegetable stock and the water. Stir well and place a lid back on the pot. Reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
- Next, add the potatoes. Stir into the soup. Cover and cook for 15 minutes.
- Now, add the butternut squash. Stir into the soup. Cover and cook for 15 minutes. (At this point, once everything is stirred together, the vegetables should be just slightly covered with broth. If not, add just enough water to cover the veggies.)
- Lastly, add the spinach leaves. Stir into the soup the best you can. Place a lid on the pot and cook for 15 minutes, stirring every 5 minutes.
- Check seasoning and serve piping hot with crusty bread or crackers.
