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.


Try this delicious soup with acorn squash, pumpkin, or butternut squash.


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)


can opener, chopping knife, cutting board, saucepan

More About Winter Squash

How to Select

Look for firm winter squash that have dull-colored skin and feel heavy for their size.

How to Store

Keep whole winter squash in a cool, dark, dry place for up to three months.Put cut squash in a sealed container. Keep in the refrigerator for up to one week

How to Prepare

Before peeling, Poke holes in the squash with a fork. Slice the top and bottom off the squash. Stick the squash in the microwave for three and a half minutes. (You could go a little longer if you want.) Let the squash cool slightly and then peel the skin using a vegetable peeler or knife.