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Squash Soup

Try this delicious soup with acorn squash, pumpkin, butternut squash, crookneck, or a unique variety of winter squash that you grow in your garden or can find at your local market.
Squash Soup

Recipe Source: ChooseMyPlate.gov


  • 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.
Serving Size: 1/6 of recipe
Total Fat4 g
Saturated Fat1 g
Cholesterol1 mg
Sodium251 mg
Total Carbohydrate19 g
Dietary Fiber4 g
Total Sugars7 g
Added Sugars included0 g
Protein6 g
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