Squash & Vegetable Soup

Directions

1. Heat the olive oil in a stock pot and add the celery, carrot, and onion.

2. Let the veggies cook over medium heat and season with salt and pepper. Cook for 5-10 minutes, until the vegetables soften.
3. Add the potatoes and garlic to the pot and cook for a few minutes.
4. Pour in the vegetable broth and 4 cups of water. Stir in the spices and bay leaf and bring everything to a boil.
5. Once the soup has simmered, remove the bay leaf from the pot.
6. Blend the soup with an immersion blender until smooth. Add the squash and zucchini and let cook until they’re soft, but not overcooked. Taste and season as needed.
7. To make the breadcrumb topping, add the garlic and olive oil to a skillet over medium heat. Add the breadcrumbs. Toss occasionally, so the breadcrumbs don’t burn, and cook until the breadcrumbs are toasted.
8. Serve the soup with the breadcrumb topping and eat immediately, before the breadcrumbs get soggy.