This Potato Butternut Squash Soup is a delicious and comforting winter soup. Creamy potato soup made with addition of butternut squash and pureed to smooth perfection. Serve it with crispy croutons on the top, green onions, and a dollop of sour cream.
Potato Butternut Squash Soup
Fall season is a time for some of the best vegetables. Potatoes, sweet potatoes, yams, and squash to name a few. There are so many variations of each one of those vegetables, we’ll never even see them all at the store. I have a few favorite
I’m a simple girl, I tend to go for the basics. Butternut squash, pumpkin, and acorn squash are my three favorite ones. When it comes to taste, acorn squash is a more savory out of the three, pumpkin is a little sweeter, and butternut squash is the sweetest one.
As fast as potatoes go, I’m a little more picky. Potatoes are my favorite. I like golden potatoes the best because of their soft, creamy texture. I love using it in potato soups.
This flavor combination of a little sweetness from butternut squash with potatoes is very pleasant in this soup. These vegetables make it very comforting on cooler days.
How to serve potato butternut squash soup:
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Butternut Squash Potato Soup
- 1 medium butternut squash
- 2 large gold potatoes
- 1 medium yellow onion
- 2 tbsp butter
- 3 garlic cloves
- 3 cups vegetable stock just enough to cover the veggies
- fresh cracked pepper
- 1/2 tsp paprika
- 1 small bay leaf
- 1/4 cup heavy cream
- 1/2 cup mild cheddar cheese
- sour cream
- diced chives
- Heat and melt the butter in a medium pot, on medium heat.
- Peel squash and take out the seeds and membrane. Chop it into small cubes.
- Peel and chop potatoes and onion. Cut potatoes and butternut squash into cubes that are the same size.
- Add onion to the pot and saute until transparent.
- Add potatoes, pressed (or minced) garlic, and butternut squash.
- Add paprika, salt, and pepper and saute for 5-10 minutes, stirring occasionally.
- Add just enough stock to cover the veggies. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
- Take out the bat leaf and discard.
- Slowly transfer content of the pot into a food processor, make sure to crack the lid to let the steam out. Blend well and return to the pot.
- Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
- Serve with a dollop of soup cream, chives, and croutons.
This recipe was originally posted on Will Cook For Smiles on October 6, 2012.