2 tbsp Oil of choice ( I use coconut or water)
1 onion, diced
1 clove garlic, minced
2 zucchini, diced
1 sweet potato, diced
1/2 butternut squash, peeled, seeded, and diced
1 tsp rosemary, chopped
4 cups vegetable broth
1 (28oz) can crushed tomatoes
salt and pepper to taste (optional)
- In a large pot add either your oil or water over medium heat and add the onions. Cook until tender and translucent. This should take about 5 minutes.
- Add the vegetables and cook for about 2 minutes or until the vegetables are starting to get tender. Add the broth, rosemary, and crushed tomatoes. Stir to combine well. Bring the mixture to a boil and reduce heat to low.
- Cook for about 20-25 minutes. The vegetables should be tender but still holding their shape. At this point, you can season the soup with your salt and pepper. If you want it salt-free then season with only pepper.
Ladle into serving bowls and serve with crusty bread or other side dishes you like. Sometimes I serve with rice, couscous, or I add in a pasta to the soup while cooking. Either way, you choose to serve this dish it is simply delicious.