And then just like that, it was soup season.

We're getting into that time of year when winter squash and hearty vegetables are in season, and one of my favorite ways to use them up is a good soup! This soup is full of the bounties of a Fall harvest.

It's completely vegetarian and as filling as they come. Plus, it's completely guilt-free and feeds a crowd a pretty hefty sized bowl of soup.

This soup starts off with one of my favorite winter squash, the butternut! Then it's loaded up with carrots, celery, onion, and plenty of fresh green beans. Everything gets cooked down together to work with a vegetable stock to build up even more flavor.

Toss in a few tomatoes and some spinach, and you've got yourself a pretty tasty Fall friendly soup that is sure to please. The best part is, that it's filling enough to leave you not missing the meat. I'm telling y'all, I could be a vegetarian today and not give it a second thought.

I served mine with some seeded vegetable crackers since, but if you need even more to bulk it up, a nice piece of crunchy bread would be a great way to soak up this soup with.

Did I mention that this soup is also meal prep friendly? That's right! Put it all together in a gallon ziplock or two and toss in the freezer; pull it out when you're ready to cook it!

Harvest Vegetable Soup
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cup • Calories: 73 • Fat: 0 g • Saturated Fat: 0 g • Carb: 15 g • Fiber: 4 g • Protein: 2 g • Sugar: 5 g • Sodium: 87 mg

Ingredients:
1 Small Butternut Squash, Peeled & Cubed
1 Onion, Diced
1 C. Baby Carrots
1 C. Celery, Sliced
1 C. Fresh Green Beans, Halved or Quartered
1/2 C. Dry White Wine
6 Garlic Cloves, Minced
1/2 Tsp. Dried Chives
1/2 Tsp. Dried Basil
6 C. Unsalted Vegetable Stock
1 C. Cherry Tomatoes
4 C. Baby Spinach
Salt & Pepper to Taste

Directions:

Place the 1 Small Butternut Squash, 1 Onion, 1 C. Carrots, 1 C. Celery, 1 C. Fresh Green Beans, 1/2 C. Dry White Wine and 6 Garlic Cloves into the bottom of a large stockpot.

Heat over a medium-high heat and cook the vegetables down for about 5 minutes.

Add in the 1/2 Tsp. Dried Chives, 1/2 Tsp. Dried Basil and 6 C. Unsalted Vegetable Stock.

Bring it all to a boil, then cover and reduce heat to low to simmer for 20-30 minutes or until the vegetables are tender.

Season with salt and pepper to taste; add in the 1 C. Cherry Tomatoes and turn the heat off.

Finally, toss in the 4 C. Baby Spinach to wilt.

Divide evenly among bowls, serve right away and enjoy!

Nutritional Claims: Low Fat, Low Sodium, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, No Oil Added, Kosher