Enjoy squash season with this delicious soup recipe
Winter squash season is upon us, and there are plenty of resources to help you make the most of it.
One of my favorite vegetables is making its appearance in Michigan farmers markets and gardens, winter squash. What do you do with an abundance of winter squash as the garden harvest finishes up for the season or the farmers market closes? Preserving squash by canning or freezing is a great option to consider. Canning is a simple process but keep in mind, you can only safely preserve cubed squash when canning, not mashed or pureed squash. For detailed directions for preserving winter squash, check out this information bulletin from MSU Extension.
Once you have successfully preserved your winter squash, there are a wide variety of recipes that you can explore. Try this delicious soup recipe from the USDA Mixing Bowl:
Start to finish: 40 minutes
- 1 tablespoon olive oil
- 2 onion (medium, chopped)
- 2 carrot (medium, chopped)
- 2 garlic clove (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)
In a large saucepan, warm oil over medium heat.
Stir in onions, carrot and garlic.
Cook for about 5 minutes, covered.
Stir in the tomato puree, chicken broth, cooked squash and herbs.
Bring soup to a simmer and cook, covered, for 30 minutes.
Serve and enjoy!