Vegetable Soup

This is hands down the easiest and most delicious vegetable soup I have ever made!

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons of olive oil
• 2 medium onions, diced
• 2 cups of mushrooms, sliced
• 4 cloves of garlic, minced (about 2 teaspoons)
• 2 sweet potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced
• 3 stalks of celery, sliced
• 2 medium zucchini, cut into half-moons (do not peel)
• 1 tablespoon of kosher salt
• freshly ground pepper
• 6 cups of water or vegetable broth
• 2 tablespoons of chopped fresh basil

Directions:

1. Pierce holes in the spaghetti squash and microwave for about 15 minutes until soft.
2. Slice in half, remove the seeds and use a fork to separate squash strands, set aside.
3. Heat oil in a large soup pot over medium heat. Add onions, mushrooms, and garlic; sauté for 6-8 minutes or until golden. 
4. Add sweet potatoes, carrots, celery, and zucchini; stir in salt and pepper. Add water or vegetable stock.
5. Bring to a boil; reduce heat. Simmer partially covered for 30-35 minutes, or until vegetables are tender. 
6. Add chopped basil. Simmer until heated through; adjust seasonings. 
7. Ladle soup into bowls and add a portion of spaghetti squash strands.