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.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Carb

Tags

• healthy
• comfort food
• savory
• classic

Ingredients

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

Instructions

1. In a large saucepan, heat olive oil over medium heat.
2. Stir in onions, carrots, and garlic.
3. Cook for about 5 minutes, covered.
4. Stir in the tomato sauce, chicken broth, cooked winter squash, dried oregano, and dried basil.
5. Bring soup to a simmer and cook, covered, for 30 minutes.

Nutrition (per serving)

• Calories: 127
• Protein: 6.3 g
• Carbohydrates: 19.4 g
• Fat: 4.1 g
• Fiber: 5.3 g
• Sodium: 81 mg
• Saturated Fat: 0.9 g
• Sugar: 8.2 g