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Chunky Butternut Squash and Tomato Soup

Rated as 5 out of 5 Stars
211

"Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!"
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Ingredients

1 h 15 m servings 283
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 283 calories; 9.6 44.4 9.8 19 1060 Full nutrition

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Reviews

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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...

Loved the recipe. Will definitely make it again. Thanks!

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 ...

Easy to make. I love chopping all the veggies! (I used almond milk instead of 'real' milk.)