Chunky Butternut Squash and Tomato Soup

This chunky butternut squash and tomato soup recipe includes a hearty helping of butternut squash, carrots, celery, and tomatoes in a creamy milk base.

• 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

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

Step 2

Stir in milk and Italian seasoning to combine. Gradually stir in corn starch to combine; bring to a boil. Stir in tomatoes, broth, and tomato sauce; bring to a boil. Reduce heat to low; simmer until squash is tender, about 45 minutes. Season with salt and balck pepper; garnish servings with basil.