Squash Soup

Squash Soup
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/squash-soup


1 tablespoon olive oil
2 onions (medium, chopped)
2 carrots (medium, chopped)
2 garlic cloves (minced)
1 cup tomato puree (canned)
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash (cooked)
1 1/2 tablespoons oregano (dried)
1 1/2 tablespoons basil (dried)


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

2. Stir in onions, carrots 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.


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