Source: Veggies Inspired | Serves: 4 | Time: 35 min
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
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
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!
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
10 min yoga
1.5 mile walk
6500+ total steps