Chunky Butternut Squash and Tomato Soup

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large onion , chopped
• 4 cups peeled and cubed butternut squash
• 2 cups chopped carrots
• 2 cups chopped celery
• 3 cloves garlic , minced
• 2 cups milk
• 1 tablespoon Italian seasoning
• 1 tablespoon cornstarch
• 1 can no-salt-added diced tomatoes , 14.5 ounce
• 1.25 cups low-sodium chicken broth
• 1 can tomato sauce , 8 ounce
• 1.25 teaspoons salt
• 0.75 teaspoons ground black pepper
• 2 tablespoons chopped fresh basil

Instructions

1. 1

   Heat butter and oil in a large pot over medium heat. Add onion and cook, stirring until translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Cook until slightly tender, about 2 minutes.

2. 2

   Add milk and Italian seasoning, and stir to combine. Gradually add corn starch, and stir to combine. Bring to a boil, add tomatoes, broth, and tomato sauce. Return to a boil. Reduce heat to low and simmer until squash is tender, about 45 minutes. Season with salt and pepper. Serve garnished with basil.