If you love butternut squash as much as we do, you'll love this hearty and very filling vegetable soup!
2 people made this
1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
550g peeled and cubed butternut squash
250g carrots, chopped
250g celery, chopped
3 cloves garlic, minced
1 tablespoon Italian herb seasoning
1 tablespoon cornflour
1 (400g) tin chopped tomatoes
300ml reduced salt chicken stock
225ml tomato passata
1 1/4 teaspoons sea salt
3/4 teaspoon ground black pepper
2 tablespoons freshly chopped basil
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until softened, 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 herb seasoning into the pot with the butternut squash mixture. Stir in cornflour gradually until combined. Bring to the boil. Mix in chopped tomatoes, stock and tomato passata. Bring to the boil. Reduce heat to low and simmer until flavours are well combined and butternut squash has softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle freshly chopped basil on top.