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Squash Soup

6 servings · 426g/servingSouthernOriginal recipe ↗

Ingredients

  • Olive Oil14g≈ 1 tablespoon
  • Yellow Onion150g≈ 1 large
  • Carrots122g≈ 1 cup sliced
  • Garlic, raw6g≈ 2 cloves
  • Tomato Paste250g≈ 1.5 × 1 can (6 oz)
  • Vegetable broth1105g≈ 1.25 × carton (32 oz)
  • Butternut squash900g
  • Oregano4.5g≈ 1.5 × 1 tablespoon dried
  • Italian seasoning3g

Estimated Cost

  • Olive Oil (14g)$0.18
  • Yellow Onion (150g)$0.33
  • Carrots (122g)$0.31
  • Garlic, raw (6g)$0.16
  • Tomato Paste (250g)$1.45
  • Vegetable broth (1105g)—
  • Butternut squash (900g)—
  • Oregano (4.5g)$0.63
  • Italian seasoning (3g)—
Total (6 servings)$3.06(~$0.51/serving)

* Cost estimate based on 6 of 9 ingredients.

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

  1. 1

    1. Wash your hands with soap and water.

  2. 2

    2. Heat the olive oil in a large pot over medium heat.

  3. 3

    3. Add the onions, carrots, and garlic to the pot.

  4. 4

    4. Cover and cook for about 5 minutes.

  5. 5

    5. Stir in the tomato puree, broth, cooked squash, oregano, and basil.

  6. 6

    6. Bring to a gentle simmer, cover the pot, and cook for 30 minutes.

Nutrition per serving

Based on 6 servings · USDA data

Calories162
Protein4g
Carbs30g
Fat3g
Fiber6g
Sodium587mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.