This delicious soup made with butternut squash, tomatoes, and other simple ingredients is now one of our new fall favorites. If you share our love of butternut squash, you’ll adore this filling soup!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cups peeled and cubed butternut squash
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 3 cloves garlic, minced
- 2 cups milk
- 1 tablespoon Italian seasoning
- 1 tablespoon cornstarch
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 ¼ cups low-sodium chicken broth
- 1 (8 ounce) can tomato sauce
- 1 ¼ teaspoons sea salt
- ¾ teaspoon ground black pepper
- 2 tablespoons chopped fresh basil
Instructions
- 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.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 9 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 1060 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy to make and very good. I added some sweet chili sauce for more colour and flavour.
Excellent! My husband loved it. Added a bit more Italian type spices, a bit more chicken broth, but other than that followed recipe exactly.
Very easy to make. Came out really, really good!!!!
I had some butternut squash that I had previously cooked in my instant pot and cubed so I prepared the soup and cooked the other ingredients and added the squash in the last 10 minutes or so. I loved it. My husband thought it was weird. More for me.
I rroasted
This soup is FANTASTICALLY YUMMY. I’d give it 10 stars if I could. It’s sweet & savory. I followed the Recipe except I was short on celery and cut that and the carrots small so probably only had 1 & 1/2 cups of each on those. Really loved it, will make again. With some crusty bread – Perfect. Thank you for sharing this recipe.
Loved the recipe. Will definitely make it again. Thanks!
Only had about 2 cups of squash, used 6 carrots, tossed in 1/2 a bag of baby spinach that needed to be used and tripled the Italian spice and minced garlic (from a jar). Seemed a little thin for my taste so ran about 1-1/ 2 cups of cooled chunks through the processor and it was WONDERFUL! Opted for store cut squash rather than cutting up one myself. Made it last Sunday and got more squash today to make it again this weekend. Very pretty and yummy!
Easy to make. I love chopping all the veggies! (I used almond milk instead of ‘real’ milk.)