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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. 
4.46 from 11 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. Carla says

    February 5, 2014 at 2:09 pm

    Love this recipe, came out perfect! Thanks for sharing

    Reply
    • lyuba says

      February 15, 2014 at 12:33 am

      I’m so happy you liked it, Carla! (I’m sorry, little behind on my comment answers 🙂 )

      Reply
  2. Blair says

    December 4, 2013 at 9:24 pm

    This was great! Thank you! I didn’t have cream at home, or cheddar, so I substituted with sour cream and parmesan cheese 🙂

    Reply
    • lyuba says

      December 4, 2013 at 9:32 pm

      I’m so happy that you liked it!! Those were great substitutions 🙂

      Reply
  3. Kristen says

    October 11, 2013 at 11:07 am

    This is hands-down my favorite butternut quash soup recipe, I made it 4 times last year and I cannot wait to make it this year! I appreciate the simple ingredient list as well, more affordable and delicious. Thank you.

    Reply
    • lyuba says

      October 15, 2013 at 9:47 am

      Aww, I’m so happy that you like it! Thank you, Kristen!

      Reply
  4. Deb says

    May 26, 2013 at 9:42 am

    Love your recipe… I’ve only made butternut squash soup once. This recipe looks like a keeper!

    Reply
    • lyuba says

      May 26, 2013 at 10:20 am

      Thank you dear!

      Reply
  5. Bex says

    February 13, 2013 at 7:51 pm

    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.

    Reply
  6. WillCookForSmiles says

    October 20, 2012 at 8:24 pm

    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!!

    Reply
  7. WillCookForSmiles says

    October 20, 2012 at 8:21 pm

    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 😉

    Reply
  8. watermellens says

    October 20, 2012 at 7:34 pm

    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?

    Reply
  9. Alisha says

    October 20, 2012 at 3:01 am

    I truly can not wait to try this! Yummy!

    Reply
  10. Debi @ Life Currents says

    October 18, 2012 at 6:56 pm

    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

    Reply
  11. Jen says

    October 15, 2012 at 6:00 pm

    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!

    Reply
  12. Bethany "This Little Estate" says

    October 15, 2012 at 2:07 am

    This sounds so good!!!!! I must try this one!!!!!
    Pinning!

    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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