Veggie soups, yum! They are sooo delicious! And one thing that I like about veggie soups is that you can substitute any vegetable to another and still, you will have an amazing comforting flavor.
Also, I like to have this soup served with my amazing healthy Brazilian Cheese Bread recipe, check out here!
2 tablespoons olive oil
1 large onion,chopped
3 cups cubed butternut squash
2 medium carrots, chopped
4 cups vegetable stock or chicken broth
1 zucchini, chopped
1 can or cup diced tomatoes
1 bay leaf
2 tablespoons Italian herb
2 garlic cloves, chopped
1/2 teaspoon sea salt
How to make:
In a large soup pot, heat olive oil over medium and add onion.
Saute for 5-6 minutes, then add butternut squash and carrots.
Saute for 5 minutes then add stock, zucchini and tomatoes. Give a stir, then add bay leaf, Italian herbs, garlic and salt. Give another stir. Bring to a gentle boil, then reduce to a simmer for 15-20 minutes.
Serve immediately! You can freeze up to 3 months or refrigerate for up 1 week.