Squash Soup
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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)
Instructions
- 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
| Calories | 127 |
|---|---|
| Protein | 6 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 251 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: From the Farm to the Table University of Connecticut Cooperative Extension