Ingredients

• 1-2 tbsp extra-virgin olive oil Ingredients
• 1 large onion, chopped Ingredients
• 3 cups butternut squash, cubed Ingredients
• 2 medium carrots, chopped Ingredients
• 4 cups vegetable or chicken broth Ingredients
• 2 celery stalks, chopped Ingredients
• 1 zucchini, chopped Ingredients
• 1 can (796 mL) canned diced tomatoes Ingredients
• 1 bay leaf Ingredients
• 1 tsp dried parsley Ingredients
• 1 tsp dried basil Ingredients
• 1/2 tsp dried oregano Ingredients
• 1/2 tsp sea salt Ingredients
• 2 garlic cloves, chopped Ingredients

Instructions

1. In a large soup pot, heat olive oil on medium and add onions. Saute for two minutes, then add butternut squash and carrots.
2. Saute for five more minutes, than add stock, celery, zucchini, canned tomatoes. Give a stir.
3. Then add all the dried spices, bay leaf, parsley, basil and oregano.
4. Lastly add the garlic and sea salt. Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
5. 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.