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Triple Squash Soup

The TENA Kitchen Recipe

Triple Squash Soup


  • 1 of each Turban, hubbard and acorn squash
  • 1.5 Qts Vegetable broth
  • dash Nutmeg
  • Salt and pepper to taste


  1. Pierce each squash with a pairing knife in several places. Bake in the microwave 7 minutes on high. Cool. This step allows you to cut the squash easier.
  2. Cut each squash into chunks and place with skin side down on baking sheet. Scoop out and discard seeds.
  3. Bake in a 400°F oven for 40 minutes or until tender. Cool.
  4. Scoop out pulp from the skin and measure 1.5 Qts of cooked squash.
  5. Spoon the squash into a large pot. Add the vegetable broth. Bring to a boil and simmer for 10 minutes. Cool.
  6. Add in batches to blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through.
  7. Ladle soup into bowls.