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Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Serves: 4; Calories:272; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 12 grams; Total carbohydrates: 51 grams; Sugar: 7 grams; Fiber: 8 grams; Cholesterol: 8 milligrams; Sodium: 483milligrams
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By sarahmunguia12
on May 24, 2012
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This soup is soooo good, a must make! I was able to find the vegetables frozen and cut up and the grocery store. Reduced prep time greatly.
By taneres
on January 22, 2012
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Yummy! Goes great with homemade croutons.
By sanjib.sarkar_F...
Charlotte, 73
on May 11, 2011
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This soup is very easy to make and really good flavor. It is also very light. It is a great way to use up all the leftover squash from our garden. The soup flavor had maybe a little too much tomato flavor. I think that is dependent on the can tomatoes that you are using. The fresh tomatoes would be a better addition than the canned.
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