Squash Soup
Makes:
6 servings
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 tablespoon olive oil (or cooking oil of choice)
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 1 cup canned tomato puree
- 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
- 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.
From the Farm to the Table
University of Connecticut Cooperative Extension
