Receta en Español

Serves: 6

Adapted from:
From the Farm to the Table, p.12
Hispanic Health Council
University of Connecticut Cooperative Extension

Ingredients

• 1 Tablespoon olive oil
• 2 medium chopped onions
• 2 medium chopped carrots
• 2 teaspoon garlic powder
• 1 15-ounce can diced tomatoes with juice
• 5 cups chicken or vegetable broth
• 1 large winter squash (about 4 cups of cubed squash)
• 1 1/2 Tablespoon dried oregano
• 1 1/2 Tablespoon dried basil

Directions

1. In a large saucepan, warm oil over medium heat.
2. Stir in onions and carrots.
3. Cook for about 5 minutes, covered.
4. Stir in the canned tomato with juice, chicken broth, squash, garlic powder and herbs.
5. Bring soup to a simmer and cook, covered, for 30 minutes, until squash is tender.

Español

Rinde: 6 porciones

Está basada en:
From the Farm to the Table, p.12
Hispanic Health Council
University of Connecticut Cooperative Extension

Ingredients

• 1 cucharada de aceite de oliva
• 2 cebollas medianas picadas
• 2 zanahorias medianas picadas
• 2 teaspoon garlic powder
• 1 can (15oz) diced tomatoes with juice
• 5 tazas de caldo de pollo o de verduras, bajo en sodio
• 1 large winter squash (about 4 cups of cubed squash)
• 1 1/2 cucharadas de orégano deshidratado
• 1 1/2 cucharadas de albahaca deshidratada

Directions

1. En una sartén grande, caliente el aceite sobre fuego mediano.
2. Integre las cebollas y zanahorias.
3. Cocine durante 5 minutos, con tapa.
4. Integre el canned tomato with juice, caldo de pollo, calabazas hervidas, garlic powder y las hierbas aromáticas.
5. Baje el fuego y cocine, con tapa, durante 30 minutos, until squash is tender.