Harvest Vegetable Soup | Oregonian Recipes

Ingredients

• 1 tablespoon canola oil
• 2 medium leeks, cleaned well and sliced
• 6 cloves garlic, minced
• 3 cups peeled, cubed winter squash (like Delicata or Butternut)
• 3 cups diced potatoes (like Yukon Gold)
• 1 cup diced carrot
• 1 sweet red pepper, diced
• 6 cups vegetable stock
• 2 large tomatoes (heirloom if possible), peeled, seeded and chopped
• 2 to 3 cups diced zucchini
• 3 tablespoons chopped basil, plus more for garnish