Roasted Winter Squash Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1 clove garlic, minced
• 5 cups tomato puree (canned)
• 4 cups chicken or vegetable broth, low-sodium
• 1 1/2 cups winter squash, cooked
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil

Method

1. 1 Warm olive oil in a large saucepan over medium heat.
2. 2 Add onions, carrots, and garlic; cook for 5 minutes, covered.
3. 3 Stir in tomato puree, broth, cooked squash, oregano, and basil.
4. 4 Bring to a simmer and cook, covered, for 30 minutes.