Tomato Squash Soup

Tomato Squash Soup

Health Rating
Prep Cook Ready in Servings
10 min 1 h 30 min 1 h 40 min 4


1/8 tsp Black pepper
2 tbsp Extra virgin olive oil
1 potato Potato
1/8 tsp Sea salt
1/4 squash Spaghetti squash
3 medium Tomato
2 3/4 cup Vegetable stock/broth
1 medium Yellow onion


Take a whole squash, and cut it in half. Lay each half on a cooking sheet face down, and bake in the oven at 400F for about 90 minutes.

Dice all the vegetables and in a sauce pan cook them with the vegetable broth. Even if your squash is pre-cooked add it in with the other ingredients as they cook.

Cook for 20 minutes on medium/high heat, until the potatoes are soft.

Blend everything in a blender or food processor until you have a soft and creamy texture.

Pour in the olive oil and sea salt as you serve.


Nutrition Facts

Per Portion

Calories 165
Calories from fat 70
Calories from saturated fat 24.7
Total Fat 7.7 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 751 mg
Potassium 496 mg
Total Carbohydrate 21.5 g
Dietary Fiber 4.8 g
Sugars 4.4 g
Protein 2.4 g

Dietary servings

Per Portion

Vegetables 3.7

Energy sources

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