Chunky Butternut Squash and Tomato Soup
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Ingredients
1 tablespoon
butter
1 tablespoon
olive oil
1 large
onion
4 cups
butternut squash
2 cups
carrots
2 cups
celery
3 cloves
garlic
2 cups
milk
1 tablespoon
Italian seasoning
1 tablespoon
cornstarch
1 (14.5 ounce) can
diced tomatoes
1.25 cups
chicken broth
1 (8 ounce) can
tomato sauce
1.25 teaspoons
sea salt
0.75 teaspoon
ground black pepper
2 tablespoons
fresh basil
Instructions
1
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.
Notes
Nutrition Facts
(per serving)
Calories:
283 calories
Servings:
4 servings
Carbohydrates:
44 g
Fat:
10 g
Fiber:
9 g
Protein:
10 g
Sugar:
19 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs
Total:
1 hrs 15 mins