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Chunky Butternut Squash and Tomato Soup
Chunky Butternut Squash and Tomato Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious vegetarian fall soup blending butternut squash, carrots, and tomatoes.
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cups peeled and cubed butternut squash
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 3 cloves garlic, minced
  • 2 cups milk
  • 1 tablespoon Italian seasoning
  • 1 tablespoon cornstarch
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • 1.25 cups low-sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1.25 teaspoons sea salt
  • 0.75 teaspoon ground black pepper
  • 2 tablespoons chopped fresh basil
Instructions:
  • In a large pot over medium heat, melt butter with olive oil. Sauté onion until soft and translucent, around 5 minutes. Add butternut squash, carrots, celery, and garlic. Cook until slightly tender, approximately 2 minutes.
  • Combine milk and Italian seasoning with the butternut squash mixture in a pot. Gradually stir in cornstarch until combined. Bring to a boil. Add diced tomatoes, broth, and tomato sauce. Bring to a boil again. Reduce heat to low and simmer for about 45 minutes until flavors meld and squash softens. Season with salt and pepper. Ladle soup into bowls and garnish with basil.

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