Anna’s Spiced Winter Vegetable Soup
A warming vegetable soup with root vegetables and a hint of cinnamon and nutmeg, perfect for a chilly day in Arendelle. This general-inspired soups (vegetarian) ready in about 50 minutes pairs peeled and diced butternut squash, medium diced carrots, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups peeled and diced butternut squash
- 2 medium diced carrots
- 2 diced celery stalks
- 1 diced yellow onion
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 3 minced garlic cloves
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 2 diced celery stalks, 2 diced carrots, and 2 cups peeled diced butternut squash. Sauté for 7 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
- Step 3: Pour in 6 cups vegetable broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 25 minutes until all vegetables are tender.
- Step 4: Use an immersion blender to puree the soup until smooth but still slightly textured. Adjust seasoning if needed.
- Step 5: Serve hot garnished with 2 tbsp chopped fresh parsley for a fresh contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anna’s Spiced Winter Vegetable Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anna’s Spiced Winter Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium diced carrots from drying out.
Can I substitute ingredients in Anna’s Spiced Winter Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anna’s Spiced Winter Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Anna’s Spiced Winter Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
