Squash Soup

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Serves6 (1 1/2 cups each)
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  1. In a large saucepan, warm oil over medium heat.
  2. Stir in onions, carrot and garlic. Cook for about 5 minutes, covered, until soft.
  3. Stir in the tomato puree, chicken broth, cooked squash, and herbs.
  4. Bring soup to a simmer and cook, covered, for 30 minutes.
  5. 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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