Fall Harvest Vegetable Soup Recipe | SideChef

Ingredients

• 1 tablespoon Extra-Virgin Olive Oil
• 1 Onion
• 3 cups Butternut Squash
• 2 Carrot
• 4 cups Chicken Stock
• 2 stalks Celery
• 1 Zucchini
• 1 can Diced Tomatoes
• 1 Bay Leaf
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Sea Salt
• 2 cloves Garlic