Ingredients
1 tablespoon extra-virgin olive oil
2 onions, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup tomato puree, canned
5 cups chicken or vegetable broth, low sodium
4 cups winter squash, cooked
1 ½ tablespoons oregano, dried
1 ½ tablespoons basil, dried
Instructions
To prep and cook the winter squash, start by washing the skin and cutting it in half with a sharp knife. Scoop out the seeds and pulp in the center. Preheat the oven to 350 degrees F. Cut the squash into wedges or semi-circles and drizzle with oil. Roast pieces face down in a baking dish with about 2 tablespoons of water. Bake for 25 to 35 minutes or until tender. You can also microwave squash for a minute or two to prep.
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 (skin removed and cut into your preferred size pieces) and herbs
Bring soup to a simmer and cook, covered, for 30 minutes
Adapted from MyPlate.gov