Potato Butternut Squash Soup
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.
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.
You left out the “bat” leaf. Until you said to discard it, the bay leaf doesn’t show up anywhere.
Made this and the family has clamored for it every week since. I have an onion/garlic alergy so swapped in a little dry mustard.
I love hearing that! I am so glad they like it!
Great tasting soup that my husband now loves! Wants me to can some, but can’t find the times…is it a standard 90 minutes and do you leave out the heavy cream until you reheat? Thanks alot for this!
Recipe doesn’t instruct when to add the bay leaf. Just 8nforming you, do you have all the information.
*Recipe doesn’t instruct when to add the bay leaf. Just informing you, so you have all the information.
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.
Glad you like it, Erin! Thanks for stopping by to let me know!
Excellent soup!! Great with beer bread!
Thanks, Kate! So happy you enjoyed it!
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!
tries the soups and loved them
I’m so happy to hear that! Thank you 🙂
great recipies
Made the soup last night and it was delicious and so easy!
I’m so happy you liked it!! Thank you 🙂