Harvest Veggie Soup

• 1-2 tbsp extra-virgin olive oil

• 1 large onion, chopped

• 3 cups butternut squash, cubed

• 2 medium carrots, chopped

• 4 cups chicken broth

• 2 celery stalks, chopped

• 1 zucchini, chopped

• 1 can (796 mL) canned diced tomatoes

• 1 bay leaf

• 1 tsp dried parsley

• 1 tsp dried basil

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 2 garlic cloves, chopped

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, then add stock, celery, zucchini, and 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 it to a mason jar.
Freeze for up to 3 months or refrigerate for up to one week.