Chunky Butternut Squash and Tomato Soup

Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!

• 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
• ¾ teaspoon ground black pepper
• 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
• 1 ¼ teaspoons sea salt
• 2 cups carrots, chopped
• 4 cups peeled and cubed butternut squash
• 1 ¼ cups low-sodium chicken broth
• 1 (14.5 ounce) can no-salt-added diced tomatoes

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 the 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.