All Recipes

Butternut Squash and Tomato Soup

Prep

30-60 mins

Total

50 MIN

Servings

4 Servings

Ingredients

3 tbsp

olive oil

1 

onion, chopped

6 cups

cut-up peeled butternut squash (1/2 inch pieces)

2 cloves

garlic, minced

3 cups

25%-less-sodium chicken broth

1 cup

Classico Riserva Marinara Pasta Sauce

2 tsp

dried oregano leaves

Instructions

Step 1

Heat oil in large saucepan on medium heat. Add onions; cook and stir 2 min. or until crisp-tender. Add squash and garlic; cook 10 min., stirring frequently.

Step 2

Stir in broth. Bring to boil; simmer on medium-low heat 15 min. or until squash is very tender, stirring occasionally. Add pasta sauce and oregano; stir. Simmer 5 min., stirring frequently.

Step 3

Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.

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