Squash Soup
Try this delicious soup with acorn squash, pumpkin, butternut squash, crookneck, or a unique variety of winter squash that you grow in your garden or can find at a local farmers market.
Ingredients
- 1 Tbsp Olive Oil
- 2 Onions Medium, chopped
- 2 Carrots Medium, chopped
- 2 cloves Garlic Minced
- 1 cup Tomato Puree Canned
- 5 cups Chicken Broth Low-sodium
- 4 cups Winter Squash Cooked
- 1½ Tbsp Oregano Dried
- 1½ Tbsp Basil Dried
Equipment
- Stovetop
- Saucepan Large
Instructions
- 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.
Notes
Learn more about:
Nutrition
Nutrition Facts
Squash Soup
Amount per Serving
Calories
148
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
761
mg
33
%
Potassium
922
mg
26
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
4
g
8
%
Vitamin A
20438
IU
409
%
Vitamin C
42
mg
51
%
Calcium
129
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Carrots, Chicken Broth, Garlic, Olive Oil, Onion, Oregano, Winter Squash