Serving size 1.5 cups
Macros: 87 cal, fat 0g, carbs 18g, protein 3g, fibre 3g
Ingredients:
1 tbsp EVOO
1 large onion chopped
3 cups cubed butternut squash
2 medium carrots, chopped
4 cups vegetable stock
2 celery stalks chopped
1 zucchini chopped
796 ml canned diced tomatoes
1 bay leaf
1 tsp dried parsley
1 tsp dried basil
½ tsp dried oregano
2 garlic cloves chopped
½ tsp sea salt
Directions:
In large soup pot, heal olive oil and add onions. Saute for 2 minutes. Add butternut squash and carrots. Saute for 5 minutes, add stock, celery, zucchini, and canned tomatoes. Stir, then add all spices. Bring to a soft boil and reduce heat and simmer 20 minutes
