Squash Soup
Try this budget-friendly and hearty soup with butternut squash or swap with any variety of squash or veggies to warm you and your family up this fall!
- 1 tablespoon Olive Oil
- 2 Onions (chopped)
- 2 Carrots (chopped)
- 2 cloves Garlic (minced)
- 1 cup Tomato Puree
- 5 cups Low Sodium Vegetable or Chicken Broth
- 4 cups Winter Squash (cooked)
- 1 1/2 tablespoon Oregano
- 1 1/2 tablespoon Basil
In a large saucepan, warm oil over medium heat.
Stir in onions, carrots and garlic.
Cook for about 5 minutes, covered.
Stir in the tomato puree, chicken broth, cooked squash, and herbs.
Bring soup to a simmer and cook, covered, for 30 minutes.
Portion into bowls, let cool for 5 minutes, and enjoy!
Serving Size
Servings 6
- Amount Per Serving
- Calories 114kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Trans Fat g
- Cholesterol 0mg
- Sodium 89mg4%
- Potassium 650mg19%
- Total Carbohydrate 20.8g7%
- Dietary Fiber 4g16%
- Sugars 4.6g
- Protein 3.9g8%
- Vitamin A IU
- Vitamin C mg
- Calcium 6 mg
- Iron 13 mg
- Vitamin D 0 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.15
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.