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.

Yield

6 servings

Serving size

1/6 of recipe

Rating

3.80 of 5 (441 ratings)

Food groups

• Vegetables: 1 cups

Ingredients

• 1 tablespoon olive oil (or cooking oil of choice)
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 1 cup no salt added canned tomato sauce
• 5 cups low-sodium chicken or vegetable broth
• 4 cups winter squash, cooked
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil

Directions

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

Nutrition per serving

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• 3-Can Chili
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• Three Sisters Soup
• Confetti Bean Salsa

Source

Recipe by: From the Farm to the Table — University of Connecticut Cooperative Extension

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/squash-soup. Federal works are public domain in the United States.