Serves 6
127 cal · 50 min
Squash Soup
Recipe GLPRbaefde42f26cc3
A warming, herbaceous squash soup featuring roasted winter squash combined with sautéed onions, carrots, and garlic, then simmered with tomato sauce and aromatic herbs. This comforting soup is naturally vegetarian and delivers rich, satisfying flavor in every bowl.
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Ingredients
1 tablespoon olive oil
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 cooked winter squash, cut into chunks
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Heat the olive oil in a large saucepan over medium heat until shimmering, about 1 minute.
Add the chopped onions, carrots, and minced garlic to the hot oil. Stir well to combine.
Cover the saucepan and cook the vegetables for about 5 minutes, stirring occasionally, until the onions and carrots begin to soften.
Stir in the tomato sauce, broth, cooked squash, dried oregano, and dried basil. Mix thoroughly to ensure all ingredients are well combined.
Increase heat to medium-high and bring the soup to a gentle simmer. Reduce heat to low, cover the saucepan, and simmer for 30 minutes to allow flavors to meld and deepen.
Taste and adjust seasonings as desired before serving hot.
