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 |
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.