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Home » Lunch » Potato Butternut Squash Soup

Potato Butternut Squash Soup

Created: October 6, 2017 Updated: October 4, 2022 by Lyuba Brooke 40 Comments *This post may contain affiliate links. Read More...

2.8K shares
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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.

collage top picture is Potato Butternut Squash Soup in a bowl and the bottom is a close up of butternut squash potato soup

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.

Potato Butternut Squash Soup in a bowl with crotons, sour cream, and chives

How to serve potato butternut squash soup:

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 The Best Potato Butternut Squash Soup in a bowl with croutons, sour cream, and chives, on a table with a spoon next to it

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Butternut Squash Potato Soup

Potato and Butternut Squash Soup is a comforting and creamy potato soup made with sweet butternut squash. This is a beautiful soup to serve in cooler weather. Top it off with some croutons and a dollop of sour cream. 
4.54 from 13 votes
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Course: Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 211kcal
Author: Lyuba Brooke

Ingredients

  • 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
  • salt
  • fresh cracked pepper
  • 1/2 tsp paprika
  • 1 small bay leaf
  • 1/4 cup heavy cream
  • 1/2 cup mild cheddar cheese

Toppings:

  • sour cream
  • diced chives
  • croutons
US Customary - Metric

Instructions

  • 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.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 211kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 577mg | Potassium: 723mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13990IU | Vitamin C: 34.6mg | Calcium: 158mg | Iron: 2.9mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

 The Best Potato Butternut Squash Soup in a bowl with croutons, sour cream, and chives, on a table with a spoon next to it

This recipe was originally posted on Will Cook For Smiles on October 6, 2012.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

2.8K shares

Filed Under: 30 Minute Meals, Fall Recipes, Lunch, Soup, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. orsoshesays says

    October 14, 2012 at 5:24 pm

    Sounds delish! Perfect for this time of year. I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com

    * Also, starting tommorrow, we’ve got a great giveaway going on with over $500 in prizes!

    Reply
  2. Charlene@apinchofjoy says

    October 14, 2012 at 1:41 pm

    You are featured this week on Busy Monday! Stop by this
    afternoon to grab a featured button from the button box. Pinned! Thanks so much for sharing on Busy Monday and
    hope to see more great ideas soon!

    Reply
  3. Julie says

    October 14, 2012 at 1:27 am

    This looks delicious. Love all things butternut squash! Visiting from Full Plate Thursday!

    Reply
  4. Miz Helen says

    October 13, 2012 at 3:09 pm

    Lyuba,
    There is a lot of comfort in your awesome soup, just perfect for fall. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  5. Heather @ French Press says

    October 13, 2012 at 3:15 am

    gorgeous soup – cannot wait to try it

    Reply
  6. Alecia Horner says

    October 9, 2012 at 11:50 pm

    The perfect soup for my husband and me! (He loves potatoes, I love pumpkin) Thanks for the recipe, I’ve got it pinned to my pumpkin board!

    Reply
  7. Linda Makiej says

    October 9, 2012 at 2:42 am

    this looks really terrific!

    Reply
  8. Sarah says

    October 8, 2012 at 8:09 pm

    MMMM this sounds delicious. I love fall soups. If you get a chance I would love for you to link up your recipe at my Pin Party. http://sarahdawndesigns.blogspot.com/2012/10/pintastic-monday-12.html#.UHMmIa4-WnB

    Reply
  9. Colleen, the Smart Cookie Cook says

    October 8, 2012 at 8:08 pm

    Two of my favorite things in one soup…how did I not think of this first? It looks divine. Great job!

    Reply
  10. cathy@My 1929 Charmer says

    October 8, 2012 at 2:24 pm

    This soup looks so good an amazing, and I’m wishing I had some in front of me right now, been a little chilly out this way and this would hit spot! Thanks for sharing your inspiration with Sunday’s Best – you
    helped make the party a success!

    Reply
  11. Maja says

    October 7, 2012 at 9:47 am

    I have to make this soup- it looks delicious plus I have some squash that need to be cooked 🙂

    Reply
  12. Jo says

    October 6, 2012 at 7:49 pm

    Yum!….this looks soooo good…I’d love a bowl,thanks!

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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