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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Cranberry Asiago Turkey Sliders
Dijon Pear and Havarti Grilled Cheese
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Butternut Squash Potato Soup
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
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
Nutrition
This recipe was originally posted on Will Cook For Smiles on October 6, 2012.
Jo says
Yum!….this looks soooo good…I’d love a bowl,thanks!
Maja says
I have to make this soup- it looks delicious plus I have some squash that need to be cooked 🙂
cathy@My 1929 Charmer says
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!
Colleen, the Smart Cookie Cook says
Two of my favorite things in one soup…how did I not think of this first? It looks divine. Great job!
Sarah says
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
Linda Makiej says
this looks really terrific!
Alecia Horner says
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!
Heather @ French Press says
gorgeous soup – cannot wait to try it
Miz Helen says
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
Julie says
This looks delicious. Love all things butternut squash! Visiting from Full Plate Thursday!
Charlene@apinchofjoy says
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!
orsoshesays says
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!
Bethany "This Little Estate" says
This sounds so good!!!!! I must try this one!!!!!
Pinning!
Jen says
I cant wait to try making this. Looks delicious! Thanks for linking up to our Pretty Things party. Hope to see you back next week!
Debi @ Life Currents says
This looks great! I love soup & can’t wait for the weather to cool down so I can enjoy it again! http://lifecurrents.dw2.net
Alisha says
I truly can not wait to try this! Yummy!
watermellens says
I’m making this soup right now – it smells amazing! Do you add the garlic when you add the onions…and do you add the paprika when you add the salt and pepper?
WillCookForSmiles says
I’m sorry, I’m just now getting back to you. I like to add garlic while everything is cooking because the taste is a little stronger. I all paprika at the same time as other spice, yes. Hope you like it 😉
WillCookForSmiles says
I’m sorry, I’m just now getting back to you. I like to add garlic while
everything is cooking because the taste is a little stronger. I all
paprika at the same time as other spice, yes. Hope you like it 😉
Thank you for letting me know that it wasn’t in the direction!!
Bex says
I recently made a butternut squash/cauliflower/celery soup in my braiser pressure cooker. Today I thought I’d try potato/butternut squash shop in the pr. cooker. Love your recipe. It sounds like that’s what for dinner here tonight.