Squash Soup
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Serves6 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce, canned
- 5 cups chicken broth, low-sodium
- 4 cups winter squash, cooked (about 2 large, see recipe tips)
- 1 1/2 tablespoons oregano, dried
- 1 1/2 tablespoons basil, dried
Directions
- In a large saucepan, warm oil over medium heat.
- Stir in onions, carrot and garlic. Cook for about 5 minutes, covered, until soft.
- Stir in the tomato puree, chicken broth, cooked squash, and herbs.
- Bring soup to a simmer and cook, covered, for 30 minutes.
- Serve hot.
Recipe Tips
Try butternut, kuri, acorn, buttercup, or Hubbard squash in this recipe.
Heat oven to 375 F. Cut squash in half lengthwise, remove seeds, and place cut side down on an oiled tin foil covered pan. Roast 50-65 minutes or until it is soft when poked with a knife.
Substitute vegetable broth for chicken broth for a vegetarian option.
Nutrition Facts
Squash Soup
Amount Per Serving (1 1/2 cups eachg)
Calories 138
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 266mg
11%
Potassium 749mg
21%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
24%
Sugars 8g
Protein 7g
14%
Vitamin A
199%
Vitamin C
31%
Vitamin D0%
Calcium
7%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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