Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, peeled and minced
  • 1 small butternut squash, peeled, seeded, and cubed (about 2 lbs of cubed squash)
  • 5 medium zucchinis sliced into 1/2 inch thick circles
  • 1 orange sweet potato (yam), peeled and cubed
  • 3/4 cup minced fresh curly parsley, divided
  • 1 tablespoon chicken consommé powder (or more to taste - vegetarian product)
  • 2 teaspoons minced fresh sage
  • 1 teaspoon minced fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley, minced ((for garnish))

Instruction

  • Heat the olive oil in a soup pot over medium heat. Sauté the minced onion for a few minutes until soft. Add butternut squash, zucchinis, sweet potato, and 1/2 cup of the minced fresh curly parsley (reserve the rest of the parsley for garnish). 
  • Cover veggies with about 10 cups of water. Add chicken powder, sage, thyme, salt and pepper to the pot, stir till well combined. Turn up heat to high and bring to a boil.Reduce heat and simmer the soup for about 45 minutes, until all the veggies are tender. Taste the soup. Season with additional salt, pepper, or chicken powder to taste, if desired.
  • You can eat the soup as is if you prefer a heartier texture. You may also puree the soup with an immersion blender if you wish. Remove pot from heat and blend with care—the hot soup can splash up and burn you if you’re not careful!No matter which preparation method you choose, be sure to garnish each bowl with minced fresh parsley. This final touch really brings out the natural vegetable flavors in the soup. Enjoy!