What makes this soup so wonderful is the variety of veggies and herbs that I always have in my kitchen (you probably have them too). All the flavors together combined with a really good quality stock made for a wonderful soup.
Author: Joyous Health
Extra-Virgin Olive Oil
or Vegetable Stock
In a large soup pot, heat Extra-Virgin Olive Oil (1 Tbsp) on medium and add Onion (1). Saute for 2 minutes, then add Butternut Squash (3 cups) and Carrots (2).
Saute for 5 more minutes, than add Chicken Stock (4 cups), Celery (2 stalks), Zucchini (1), and Diced Tomatoes (1 can). Give a stir.
Then add the Bay Leaf (1), Dried Parsley (1 tsp), Dried Basil (1 tsp) and Dried Oregano (1/2 tsp).
Lastly, add the Garlic (2 cloves) and Sea Salt (1/2 tsp). Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
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.
Nutrition Per Serving
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