From the Pantry Butler kitchen

Squash Soup

6 servings

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. USDA MyPlate Kitchen — From the Farm to the Table — University of Connecticut Cooperative Extension (public domain), via myplate.food

Ingredients

  • 1 tablespoon olive oil — or cooking oil of choice
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 1 cup no salt added canned tomato sauce
  • 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

Method

  1. Wash hands with soap and water.
  2. In a large saucepan, heat oil over medium heat.
  3. Stir in onions, carrots, and garlic.
  4. Cook for about 5 minutes, covered.
  5. Stir in the tomato sauce, chicken broth, cooked squash, and herbs.
  6. Bring soup to a simmer and cook, covered, for 30 minutes.

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