For a richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. To make this soup vegan, substitute the butter with olive oil or vegan butter, and use plant-based milk (such as almond, soy, or oat milk) in place of dairy milk. Ensure your broth is also vegetable-based. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. For a smoother consistency, use an immersion blender to partially or fully purée the soup after simmering. Be cautious when blending hot liquids. A dollop of crème fraîche or a swirl of heavy cream adds a touch of luxury to the finished soup (optional).
Chunky Butternut Squash and Tomato Soup
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS34
Embrace the autumnal harvest with this vibrant and comforting soup. A symphony of sweet butternut squash, ripe tomatoes, and aromatic herbs, it's a bowl of pure, unadulterated coziness, perfect for crisp evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol19 mg
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Fiber9 g
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Protein10 g
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Saturated Fat4 g
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Sodium1060 mg
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Sugar19 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large, heavy-bottomed pot or Dutch oven, melt the butter together with the olive oil over medium heat. (2 minutes)
02
Step
5 mins
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the butternut squash, carrots, celery, and garlic. Cook, stirring frequently, until the vegetables are slightly tender, about 5 minutes.
03
Step
3 mins
Pour in the milk and stir in the Italian herb blend. Bring the mixture to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly to prevent lumps. (3 minutes)
04
Step
45 mins
Add the diced tomatoes, chicken broth, and tomato sauce. Bring the soup back to a gentle boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the butternut squash is very tender and easily pierced with a fork.
05
Step
1 mins
Carefully taste and adjust the seasoning with sea salt and freshly ground black pepper as needed.
06
Step
1 mins
Ladle the soup into bowls and garnish with freshly chopped basil leaves before serving.
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RECIPE REVIEWS
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Darrin Bruen
Jun 29, 2025The soup was too thick. Next time, I'll add more broth.
Lucious Stehr
May 15, 2025I found the soup a little bland, so I added a teaspoon of smoked paprika, and it made a huge difference!
Ollie Beatty
May 3, 2025I added a little bit of nutmeg and it was delicious!
Eleazar Lynch
Apr 3, 2025I used an immersion blender and it worked perfectly.
Alejandrin Medhurst
Mar 10, 2025I made this soup for Thanksgiving and it was a huge hit.
Alverta Koelpin
Jan 23, 2025Easy to follow instructions and a delicious result. Will definitely make again!
Ben Stark
Jan 20, 2025My kids loved it! A great way to get them to eat their vegetables.
Marie Crona
Dec 23, 2024This recipe is fantastic! The butternut squash flavor really shines through.