In a large soup pot, heat Extra-Virgin Olive Oil (1 tablespoon) on medium and add Onion (1). Saute for 2 minutes, then add Butternut Squash (3 cup) and Carrot (2).
Saute for 5 more minutes, than add Chicken Stock (4 cup), Celery (2 stalk), Zucchini (1), and Diced Tomatoes (1 can). Give a stir.
Then add the Bay Leaf (1), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon) and Dried Oregano (1/2 teaspoon).
Lastly, add the Garlic (2 clove) and Sea Salt (1/2 teaspoon). 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.