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Chunky Butternut Squash and Tomato Soup

Chunky Butternut Squash and Tomato Soup

Cost $10, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 🧈 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 🧅 1 large onion, chopped
    • 🎃 4 cups peeled and cubed butternut squash
    • 🥕 2 cups chopped carrots
    • 2 cups chopped celery
    • 🧄 3 cloves garlic, minced

  • Liquids and Seasonings

    • 🥛 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 salt
    • ¾ teaspoon ground black pepper
    • 2 tablespoons chopped fresh basil

STEPS

1

Heat butter and oil in a large pot over medium heat. Add onion and cook, stirring until translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Cook until slightly tender, about 2 minutes.

2

Add milk and Italian seasoning, and stir to combine. Gradually add cornstarch, and stir to combine. Bring to a boil, add tomatoes, broth, and tomato sauce. Return to a boil. Reduce heat to low and simmer until squash is tender, about 45 minutes.

3

Season with salt and pepper. Serve garnished with basil.

NUTRIENTS

Per 1 serving

🔥

283

Calories

  • 10
    Protein
  • 44
    Carbs
  • 10
    Fats

💡 Ensure to stir frequently when simmering to prevent sticking.Use a blender to create a smoother soup if preferred.Freeze leftovers for up to 3 months for a quick meal option.