Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
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)
.
Step 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.
Step 3
Then add the
Bay Leaf (1)
,
Dried Parsley (1 tsp)
,
Dried Basil (1 tsp)
and
Dried Oregano (1/2 tsp)
.
Step 4
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.
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.
Rate & Review