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!

TTV78

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

283 calories; protein 9.8g; carbohydrates 44.4g; fat 9.6g; cholesterol 18.7mg; sodium 1059.6mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
05/28/2020
Very easy to make. Came out really, really good!!!! Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2018
I rroasted Read More
Rating: 5 stars
03/18/2018
Loved the recipe. Will definitely make it again. Thanks! Read More
Rating: 5 stars
11/12/2018
I had some butternut squash that I had previously cooked in my instant pot and cubed so I prepared the soup and cooked the other ingredients and added the squash in the last 10 minutes or so. I loved it. My husband thought it was weird. More for me. Read More
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Rating: 5 stars
03/25/2018
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 1 & 1/2 cups of each on those. Really loved it will make again. With some crusty bread - Perfect. Thank you for sharing this recipe. Read More
Rating: 5 stars
03/12/2018
Easy to make. I love chopping all the veggies! (I used almond milk instead of 'real' milk.) Read More
Rating: 5 stars
05/28/2020
Very easy to make. Came out really, really good!!!! Read More
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Rating: 5 stars
03/21/2018
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 for my taste so ran about 1-1/ 2 cups of cooled chunks through the processor and it was WONDERFUL! Opted for store cut squash rather than cutting up one myself. Made it last Sunday and got more squash today to make it again this weekend. Very pretty and yummy! Read More
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