Chunky Butternut Squash and Tomato Soup Recipe

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.

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.