This is a one-pot warm winter soother!
Healthy vegetable soup
2 tsp. olive oil
1 onion, chopped
1 cup mushrooms, cleaned and chopped roughly
1 cup carrots, cleaned and chopped
1-2 garlic cloves, minced
2 cups potatoes, peeled and cubed
2 cups butternut squash, peeled and cubed
3 small zucchini, sliced into half-moons
1 large can (28 oz.) crushed tomatoes
2-3 cups vegetable broth
Salt and pepper to taste
Heat a midsize soup pot with the olive oil. Add the onion, mushrooms and carrots and saute for 5-10 on low/med heat, until the onions are translucent. Add the garlic and saute a couple of extra minutes. Add the potatoes and squash and stir, then add the crushed tomatoes and vegetable broth. Bring to a simmer and cook 10 minutes until the potatoes and squash are almost tender. Add the zucchini and cook for another 10 minutes, until ingredients are fully cooked.
If you like your soup a bit wetter, you might add more broth. We're a bit more of the stew type around here, so chunky and hearty is how we roll! I actually got Seth to eat some this week, and didn't tell him all the ingredients until he was done. A small "mom triumph;" butternut squash is NOT how he rolls!