Fragrant Autumn Vegetable Soup

4 of 5
(9 ratings)
Total Time
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A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon Recipe concept developed by The Culinary Institute of America

  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 4 cups peeled, seeded and chopped butternut squash
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (6 oz each) Hunt's® Tomato Paste
  • 4 cups vegetable broth
  • 1 pkg (10 oz each) frozen whole kernel corn (10 ounces = about 2 cups)
  • 1 can (19 oz each) cannellini beans, drained, rinsed
  • 2 tablespoons thinly sliced fresh basil

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  1. Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
  2. Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
  3. Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.
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Nutrition Information
Calories: 208 View complete nutrition information
Reviews (2)

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Overall Rating

Anonymous November 23, 2011

This was a very quick and easy soup to make in my slow cooker. And it tasted so yummy!

deedee November 17, 2011

Do not leave out the cinnamon--must bring out all of the flavors