Squash Soup

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Nutrition Facts Label
Yield
6 servings

Ingredients

1 tablespoonolive oil
2 onion (medium, chopped)
2 carrot (medium, chopped)
2 garlic clove (minced)
1 cuptomato puree (canned)
5 cupschicken or vegetable broth, low-sodium
4 cupswinter squash (cooked)
1 1⁄2 tablespoonoregano (dried)
1 1⁄2 tablespoonbasil (dried)

Instructions

1. In a large saucepan, warm oil over medium heat.

2. Stir in onions, carrot and garlic.

3. Cook for about 5 minutes, covered.

4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.

5. Bring soup to a simmer and cook, covered, for 30 minutes.

Cost

Per recipe: $6.50
Per serving: $1.08

Source

University of Connecticut, Cooperative Extension, From the Farm to the Table, p.12
Hispanic Health Council

Find tips and resources for safe food handling and proper cooking temperature guidance.