Squash Soup

45 min · Serves 6

Based on a recipe from From the Farm to the Table University of Connecticut Cooperative Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 14.8 mlolive oil
• 2medium onions, chopped
• 2medium carrots, chopped
• 2garlic cloves, minced
• 1 cupcanned tomato puree
• 5 cupslow-sodium chicken or vegetable broth
• 4 cupscooked winter squash
• 22.2 mldried oregano
• 22.2 mldried basil

How to cook it

1. Heat the olive oil in a large saucepan over medium heat for about 1 to 2 minutes until shimmering.
2. Add the chopped onions, chopped carrots, and minced garlic to the pan, cover with a lid, and cook for about 5 minutes until the onions are softened and translucent.
3. Stir in the tomato puree, chicken or vegetable broth, cooked winter squash, dried oregano, and dried basil.
4. Bring the soup to a gentle simmer over medium heat until bubbles begin to break consistently at the surface.
5. Cover the saucepan with the lid, reduce the heat to low, and simmer for 30 minutes until the carrots are completely tender when pierced with a fork.
6. Remove the saucepan from the heat and ladle the soup directly into bowls to serve.

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