Name: Chunky Butternut Squash and Tomato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Olive oil - 1 tablespoon; Onion, chopped - 1 large; Peeled and cubed butternut squash - 4 cups; Carrots, chopped - 2 cups; Celery, chopped - 2 cups; Garlic, minced - 3 cloves; Milk - 2 cups; Italian seasoning - 1 tablespoon; Cornstarch - 1 tablespoon; No-salt-added diced tomatoes - 1 (14.5 ounce) can; Low-sodium chicken broth - 1 ¼ cups; Tomato sauce - 1 (8 ounce) can; Sea salt - 1 ¼ teaspoons; Ground black pepper - ¾ teaspoon; Chopped fresh basil - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chunky Butternut Squash and Tomato Soup

1. Butter - 1 tablespoon

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1 large

4. Peeled and cubed butternut squash - 4 cups

5. Carrots, chopped - 2 cups

6. Celery, chopped - 2 cups

7. Garlic, minced - 3 cloves

8. Milk - 2 cups

9. Italian seasoning - 1 tablespoon

10. Cornstarch - 1 tablespoon

11. No-salt-added diced tomatoes - 1 (14.5 ounce) can

12. Low-sodium chicken broth - 1 ¼ cups

13. Tomato sauce - 1 (8 ounce) can

14. Sea salt - 1 ¼ teaspoons

15. Ground black pepper - ¾ teaspoon

16. Chopped fresh basil - 2 tablespoons

How to cook deliciously - Chunky Butternut Squash and Tomato Soup

1. Stage

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.

2. Stage

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.