Butternut Squash Potato Soup Recipe
Butternut squash potato soup is a comforting creamy soup made with a combination of slightly sweet butternut squash and hearty potatoes. This soup is blended and made creamy with addition of heavy cream and cheddar cheese. Altogether it takes about 45 minutes to make and goes beautifully with croutons and a dollop of sour cream.
Servings: 6
Calories: 261kcal
Ingredients
- 1 medium butternut squash
- 2 large gold potatoes
- 1 medium yellow onion
- 2 tbsp unsalted butter
- 3 garlic cloves
- 3 cups vegetable broth just enough to cover the veggies
- 1 tsp paprika
- salt to taste
- 1/4-1/2 tsp fresh cracked pepper to taste
- 1 small bay leaf
- 1/4 cup heavy whipping cream
- 4 oz cheddar cheese sharp or mild
Optional Toppings:
- sour cream or Greek yogurt
- chives
- croutons
- parsley
Instructions
- Prepare your ingredients first, before starting to cook: peel the squash and scoop out the seeds and membrane. Chop it into small cubes. Peel and chop potatoes and onion. Peel and smash the garlic cloves.Expert tip: don't worry to much about keep the cubes uniform since this soup will be blended.
- Preheat the soup pot over medium heat and add butter. Once melted, add onion and sauté until it starts to get golden brown.
- Add smashed garlic in the middle and let it sear until fragrant.
- Add potatoes and butternut squash, mix, and let it cook for 5-10 minutes, stirring occasionally.
- Add just enough broth to cover the veggies. Stir in the seasoning and bay leaf. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
- Take the bay leaf out before blending and discard!
- Slowly transfer content of the pot into a heat proof blender or a heat proof food processor, make sure to crack the lid to let the steam out. Blend well and transfer back into the pot.
- Add the heavy whipping cream and grated cheese. Stir until all blended. Be careful here, the soup may bubble and splash when it starts to heat up. Keep the temperature on medium-low and slowly stir until the cheese is melted.
- Take off heat and serve as you wish! My favorite way is with a dollop of sour cream and croutons.
Video
Notes
- Gluten free note: this soup recipe is gluten free but always double check the packaging of your ingredients.
- Storing: store leftovers in an air-tight food storage container, in the refrigerator, for 3-4 days.
- Reheating: you can simply reheat individual portions in the microwave, in 30 second increments, stirring in between. Or, you can reheat in a small pot over medium heat on the stove.
Nutrition
Calories: 261kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 606mg | Potassium: 745mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14157IU | Vitamin C: 39mg | Calcium: 216mg | Iron: 2mg