Chunky Butternut Squash and Tomato Soup

This butternut squash tomato soup recipe mixes butternut squash, carrots, and tomatoes together in this fall soup that's perfect for vegetarians.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 283 Calories

Ingredients

• 1 tablespoon butter
• 2 cups milk
• 1 tablespoon cornstarch
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 4 cups peeled and cubed butternut squash
• 1 (14.5 ounce) can no-salt-added diced tomatoes
• 0.75 teaspoon ground black pepper
• 1.25 cups low-sodium chicken broth
• 1.25 teaspoons sea salt

Recipe Instructions

Step 1

Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.

Step 2

Pour milk and Italian seasoning into the pot with butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.