•  4-5 TBSP Olivino Harissa Olive Oil
  • 4-5 TBSP Olivino Ultra-Premium Olive Oil
  • 6-7 stalks celery (sliced) 
  • 6-8 cups chicken broth 
  • 1 LB carrots (peeled & sliced) 
  • 2 medium sweet potatoes (peeled & diced) 
  • 1 large butternut squash (peeled & diced) 
  • ¼ cup yellow onion (finely diced) 
  • 3 cloves garlic (minced) 
  • ¼ tsp garlic powder 
  • Kosher salt and pepper


  1. Preheat oven to 425  
  2. Place ½ celery, ½ carrots and ½ sweet potatoes on foil lined sheet pan and drizzle with ½ of Olivino Harissa Olive Oil and pinch of kosher salt 
  3. Place butternut squash on separate foil lined sheet pan and drizzle with remaining ½ Olivino Harissa Olive Oil. Add a pinch of kosher salt 
  4. Roast veggies on sheet pans for 20-25 min stirring once 
  5. Place large stockpot over medium high heat. Add 1-2 TBSP Olivino Ultra- Premium EVOO 
  6. Place onion in stockpot and sauté 2-3 min to soften 
  7. Add reserved celery, carrots, potatoes and garlic to stockpot and cook until fork tender adding Olivino Ultra-Premium EVOO as needed to keep from sticking, stirring frequently 
  8. Add 6 cups chicken broth and garlic powder along with half of roasted butternut squash (reserve the other half) 
  9. Remove stockpot from heat (safety first) Use immersion blender in stockpot to puree soup base until silky smooth adding additional chicken broth ¼ cup at a time to reach desired consistency 
  10. Return stockpot to burner over medium heat and add remaining reserved roasted veggies and season with kosher salt and pepper to taste

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