Déjeuner
Squash Soup
Ingredients, directions and serving information for Squash Soup.
La recette originale est en anglais.
Portions: 6
Temps total: 50 min
Ingrédients
- 1 tablespoon olive oil
- 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
Préparation
- Wash hands with soap and water.
- In a large saucepan, heat oil over medium heat.
- Stir in onions, carrots, and garlic.
- Cook for about 5 minutes, covered.
- Stir in the tomato sauce, chicken broth, cooked squash, and herbs.
- Bring soup to a simmer and cook, covered, for 30 minutes.
Nutrition par portion selon la source
Taille de la portion1/6 of recipe
Calories127 calories
Protéines6g
Glucides19g
Lipides4g
Graisses saturées1g
Fibres5g
Sucres8g
Sodium81mg
Cholestérol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
