Eat Without

Squash Soup

Source: From the Farm to the Table University of Connecticut Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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 a local farmers market.

Makes
6 servings

Ingredients

  • 1 tablespoon olive oil (or cooking oil of choice)
  • 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 winter squash, cooked
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons dried basil

Directions

  1. Wash hands with soap and water.
  2. In a large saucepan, heat oil over medium heat.
  3. Stir in onions, carrots, and garlic.
  4. Cook for about 5 minutes, covered.
  5. Stir in the tomato sauce, chicken broth, cooked squash, and herbs.
  6. Bring soup to a simmer and cook, covered, for 30 minutes.

Notes

Learn more about: Onions Carrots Garlic Tomatoes Winter Squash Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.