Ingredients1 h 15 m servings 283 cals
- 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 the 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.
Per Serving: 283 calories; 9.6 g fat; 44.4 g carbohydrates; 9.8 g protein; 19 mg cholesterol; 1060 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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 ...