Fall Harvest Vegetable Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Extra-Virgin Olive Oil

1

Large Onion , chopped

420 g

Butternut Squash , cubed

2

Medium Carrots , chopped

960 mL

Chicken Stock

or Vegetable Stock

2 stalks

Celery , chopped

1

Zucchini , chopped

1 can
(796 mL)

Diced Tomatoes

1

Bay Leaf

as needed

Dried Parsley

1 g

Dried Basil

as needed

Dried Oregano

3 g

Sea Salt

2 cloves

Garlic , chopped

Cooking Instructions

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Step 1

In a large soup pot, heat Extra-Virgin Olive Oil (15 mL) on medium and add Onion (1) . Saute for 2 minutes, then add Butternut Squash (420 g) and Carrots (2) .

Step 2

Saute for 5 more minutes, than add Chicken Stock (960 mL) , Celery (2 stalks) , Zucchini (1) , and Diced Tomatoes (1 can) . Give a stir.

Step 3

Then add the Bay Leaf (1) , Dried Parsley (as needed) , Dried Basil (1 g) and Dried Oregano (as needed) .

Step 4

Lastly, add the Garlic (2 cloves) and Sea Salt (3 g) . Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.

Step 5

Scoop to a bowl and enjoy immediately. To store, let the soup completely cool before transferring to a mason jar. Freeze for up to 3 months or refrigerate up to one week.