Hearty Butternut Squash and Tomato Soup Recipe

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
• 1.25 cups low-sodium chicken broth
• 1 (8 ounce) can tomato sauce
• 1.25 teaspoons sea salt
• 0.75 teaspoon ground black pepper
• 2 tablespoons chopped fresh basil

Instructions

1. Melt butter and oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, approximately 5 minutes. Incorporate the butternut squash, carrots, celery, and garlic; cook until they begin to soften, about 2 minutes.
2. Stir in milk and Italian seasoning until well combined. Gradually add corn starch, stirring constantly to prevent lumps; bring the mixture to a boil. Stir in the chopped tomatoes, broth, and tomato sauce; bring back to a boil. Lower the heat to low; let the soup simmer until the squash is fully tender, about 45 minutes. Season with salt and freshly ground black pepper to taste; garnish each serving with fresh basil.

Nutrition

• Calories: 283 kcal
• Fat Content: 10 g
• Fiber Content: 9 g
• Sugar Content: 19 g
• Sodium Content: 1060 mg
• Protein Content: 10 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g