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
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.
Deb@CookingOnTheFrontBurner says
Love your recipe… I’ve only made butternut squash soup once. This recipe looks like a keeper!
lyuba says
Thank you dear!
Kristen says
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.
lyuba says
Aww, I’m so happy that you like it! Thank you, Kristen!
Blair says
This was great! Thank you! I didn’t have cream at home, or cheddar, so I substituted with sour cream and parmesan cheese 🙂
lyuba says
I’m so happy that you liked it!! Those were great substitutions 🙂
Carla says
Love this recipe, came out perfect! Thanks for sharing
lyuba says
I’m so happy you liked it, Carla! (I’m sorry, little behind on my comment answers 🙂 )
LI nanny says
Made the soup last night and it was delicious and so easy!
lyuba says
I’m so happy you liked it!! Thank you 🙂
Darryl Anne says
great recipies
Darryl Anne says
tries the soups and loved them
lyuba says
I’m so happy to hear that! Thank you 🙂
Brittany says
We enjoyed this! I’m not a huge soup person but I had a butternut squash and potatoes laying around waiting to be used so this was perfect! Paired it with some herb roasted chicken and brussels and broccoli! Thank you!
Kate says
Excellent soup!! Great with beer bread!
LyubaB says
Thanks, Kate! So happy you enjoyed it!
Erin U says
I doubled up the recipe and made this with some slight modifications, where I oven baked the butternut squash and then threw the baked squash in with the potatoes and broth to cook down together. At about two thirds of the way through immersion blending I added a bulb of oven roasted garlic instead of adding the garlic in woth the veggies, a dash of cayenne pepper for some subtle heat, and about a teaspoon of truffle oil and the result came out wonderfully warm and cozy. Perfect for the fall and winter seasons. This soup is plenty good on its own but is a great addition as a side to other dishes. I’ve added this recipe to my rotation amd I recommend others add it to theirs as well.
LyubaB says
Glad you like it, Erin! Thanks for stopping by to let me know!
Jack says
Recipe doesn’t instruct when to add the bay leaf. Just 8nforming you, do you have all the information.
Jack says
*Recipe doesn’t instruct when to add the bay leaf. Just informing you, so you have all the information.