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Half of a butternut squash and a bowl of soup

Squash Soup

USDA SNAP-Ed Connection
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Servings 6
Calories 148

Ingredients 

  • 1 Tbsp Olive Oil
  • 2 Onions Medium, chopped
  • 2 Carrots Medium, chopped
  • 2 cloves Garlic Minced
  • 1 cup Tomato Puree Canned
  • 5 cups Chicken Broth Low-sodium
  • 4 cups Winter Squash Cooked
  • 1½ Tbsp Oregano Dried
  • 1½ Tbsp Basil Dried

Equipment

  • Stovetop
  • Saucepan Large

Instructions

  • 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.

Notes

Learn more about: 

Nutrition

Nutrition Facts
Squash Soup
Amount per Serving
Calories
 
148
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
4
mg
1
%
Sodium
 
761
mg
33
%
Potassium
 
922
mg
26
%
Carbohydrates
 
30
g
10
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
4
g
8
%
Vitamin A
 
20438
IU
409
%
Vitamin C
 
42
mg
51
%
Calcium
 
129
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Carrots, Chicken Broth, Garlic, Olive Oil, Onion, Oregano, Winter Squash