Recipe of the Month: Squash Soup

1 Tbsp. olive oil

2 medium-sized onions, chopped

2 medium-sized carrots, chopped

2 garlic cloves, minced

1 cup canned tomato puree

5 cups low-sodium chicken or vegetable broth

4 cups cooked winter squash

1 ½ Tbsp. dried oregano

1 ½ Tbsp. dried basil


In a large saucepan, warm olive oil over medium heat.
Stir in onions, carrots and garlic.
Cook for about five minutes.
Stir in the tomato puree, chicken or vegetable broth, cooked squash and herbs.
Bring soup to a simmer and cook, covered, for 30 minutes.

Makes: 6 servings

Total Calories 123
Total Fat 4 g
Protein 6 g
Carbohydrates 20 g
Dietary Fiber 4 g
Saturated Fat 1 g
Sodium 92 mg