Source: Veggies Inspired | Serves: 4 | Time: 35 min
Changes
Used Tubby Olive mushroom & sage infused EVO
Used a yellow onion instead of a sweet onion
Didn't peel my potatoes
Used regular salt
Didn't use my immersion blender
Ingredients
1 tbsp Tubby Olive mushroom & sage infused EVO
1 onion, diced
4 cups #ButternutSquash, chopped into cubes
2 cups fresh corn #kernels
2 cups red potatoes, cubed
1 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
4 cups veggie broth (homemade to reduce sodium)
Dash of nutmeg
1/2 cup unsweetened almond milk
Instructions
In large stockpot over medium high heat, sauté diced onion in olive oil (or 1/4 cup vegetable broth) until translucent, about 4-5 minutes
Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2-3 minutes.
Add vegetable broth, stir, and increase heat to bring to a boil.
Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.
Turn off heat. Add nutmeg and non-dairy milk. Stir.
Ladle into bowls and enjoy!
Journal
Food & Drink
5 glasses of water (hope to hit 7 by bed time)
2 cups of coffee
1 diet lemon lime soda
Toast with peanut butter, banana, and sriracha
Leftover butternut squash and cauliflower curry
Small orange
Cheese sandwich
Tonight's soup
Exercise
10 min yoga
1.5 mile walk
6500+ total steps
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