Chunky Butternut Squash and Tomato Soup

This flavorful and hearty Chunky Butternut Squash and Tomato Soup is perfect for chilly evenings. Made with fresh butternut squash, ripe tomatoes, and aromatic herbs, this soup is easy to make and packs a punch of nutrition. Serve it with crusty bread for a complete meal that will warm you up from the inside out. Get ready to enjoy the comforting flavors of fall all in one bowl!

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, garlic, carrots, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
3. Add the butternut squash cubes, diced tomatoes with their juice, vegetable broth, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the butternut squash is tender.
5. Using an immersion blender or a regular blender, carefully blend the soup until desired consistency is reached. Leave some chunks of butternut squash for a chunky texture.
6. Taste and adjust the seasonings, adding more salt and pepper if necessary.
7. Serve the Chunky Butternut Squash and Tomato Soup hot, garnished with fresh parsley.
8. Enjoy!

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