Chef's "elixir" Seasonal Soup Recipe

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 5 minutes.

Add the diced squash, carrot, and celery to the pot. Sauté with the aromatics for 4–5 minutes until the vegetables begin to soften.

Stir in the diced tomatoes, corn, and chopped kale or spinach; cook for 2 minutes to blend flavors.

Pour in the vegetable broth and water; bring to a gentle boil, then reduce to a simmer.

Add thyme and oregano; simmer 20–25 minutes, or until the vegetables are tender.

Stir in the cream; simmer 5 minutes more. Season with salt and pepper to taste.

Optional silky texture

For a silky consistency, use an immersion blender to puree half the soup and then return it to the pot, leaving some chunks.

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.