Winter Squash Soup

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

1. 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. 
2. In a large saucepan, warm oil over medium heat. 
3. Stir in onions, carrots, and garlic 
4. Cook for about 5 minutes, covered 
5. Stir in the tomato puree, chicken broth, cooked squash (skin removed and cut into your preferred size pieces) and herbs 
6. Bring soup to a simmer and cook, covered, for 30 minutes 

Adapted from MyPlate.gov