Squash Soup

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Makes: 6 servings
Total Cost: $6.50
Serving Cost: $1.08


1 tablespoon olive oil
2 onion (medium, chopped)
2 carrot (medium, chopped)
2 garlic clove (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)


1. In a large saucepan, warm oil over medium heat.

2. Stir in onions, carrot and garlic.

3. Cook for about 5 minutes, covered.

4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.

5. Bring soup to a simmer and cook, covered, for 30 minutes.

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