This is an Autumn minestrone soup, chock full of delicious fall produce like butternut squash, cabbage, and pumpkin. It’s heavy on the rosemary and garlic, with grated garlic added at the end for a bright zing of flavor. Pumpkin puree is stirred in at the end which thickens the soup and adds a hint of sweetness and gorgeous color to the whole thing!
Fall produce is special, isn’t it? This minestrone soup is an homage to autumn vegetables and herbs.
The first time I made a minestrone soup with butternut squash and rosemary in it was from a recipe in a really great cookbook called The Vegetarian Table: Italy by Julia della Croce. I’ve adapted the recipe to what you see here.
The flavors of this minestrone soup are developed in layers and it’s heavy on garlic, herbs, and autumn squash. Garlic and rosemary are added at the beginning, then fresh parsley and another clove of minced garlic are added at the end. The freshness of that final clove garlic really complements the sweet, earthy flavor of the butternut squash and pumpkin.
And the pumpkin! I’m just using canned pumpkin puree here – mine was leftover from making pumpkin cookies.