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Butternut Squash Tomato Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner
Butternut Squash Tomato Soup
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 1/4 cups low-sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 1/4 teaspoons sea salt
  • 3/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh basil
Instructions
1
Heat the butter and olive oil in a large cooking vessel over a medium heat setting. Introduce the onion into the pot and cook, stirring occasionally, until it becomes soft and loses its initial opacity, approximately 5 minutes. Add the butternut squash, carrots, celery, and garlic to the pot, stirring to merge the ingredients. Continue cooking until these vegetables are slightly tender, around 2 minutes.
2
Next, introduce milk and Italian seasoning into the pot with the butternut squash mixture. Gradually incorporate cornstarch into the pot, stirring until everything is well combined. Bring the mixture to a rolling boil. Then, add diced tomatoes, broth, and tomato sauce to the pot, stirring once more to combine all ingredients. Bring the mixture to a rolling boil again. After that, reduce the heat to its lowest setting and let it simmer for 45 minutes or until all flavors have melded together and the squash is tender.
3
Finally, season the soup with salt and pepper to taste. Transfer the soup into individual serving bowls and sprinkle fresh basil leaves over each bowl.