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–+ servings
Half of a butternut squash and a bowl of soup
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Squash Soup

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.
Course Soup
Keyword Basil, Carrots, Chicken Broth, Garlic, Olive Oil, Onion, Oregano, Winter Squash
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 148kcal
Author USDA SNAP-Ed Connection

Equipment

  • Stovetop
  • Saucepan Large

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

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

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Nutrition

Calories: 148kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 761mg | Potassium: 922mg | Fiber: 6g | Sugar: 9g | Vitamin A: 20438IU | Vitamin C: 42mg | Calcium: 129mg | Iron: 3mg