Our new fall favorite, this delicious butternut squash tomato 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!
Ingredients
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- butternut squash: 4 cups (peeled and cubed)
- carrots: 2 cups (chopped)
- celery: 2 cups (chopped)
- garlic: 3 clove (minced)
- milk: 2 cups
- italian seasoning: 1 Tbsp
- cornstarch: 1 Tbsp
- no-salt-added diced tomatoes: 1 can (14.5 ounce can)
- ¼ cups low-sodium chicken broth: 1 piece
- tomato sauce: 1 can (8 ounce can)
- ¼ teaspoons sea salt: 1 piece
- ground black pepper: 0.75 tsp
- fresh basil: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
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.
-
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.
