Image titled: SquashSoup
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

Ingredients

1 tablespoon olive oil
2 onions (medium
chopped)
2 carrots (medium
chopped)
2 garlic cloves (minced)
1 cup tomato puree (canned)
5 cups chicken or vegetable broth
low-sodium
4 cups winter squash (cooked)
1 1/2 tablespoons oregano (dried)
1 1/2 tablespoons basil (dried)

Steps

Wash hands with soap and water.
In a large saucepan, warm oil over medium heat.
Stir in onions, carrots, and garlic.
Cook for about 5 minutes, covered.
Stir in the tomato puree, chicken broth, cooked squash, and herbs.
Bring soup to a simmer and cook, covered, for 30 minutes.

Nutrition Facts

Nutrients Amount
Total Calories 127
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 251 mg
Carbohydrates 19 g
Dietary Fiber 4 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 95 mg
Iron 3 mg
Potassium 735 mg

From the Farm to the Table
University of Connecticut Cooperative Extension

U.S. Department of Agriculture. MyPlate Kitchen Website. Squash Soup. Recipe source: From the Farm to the Table University of Connecticut Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.