Description
Warm up with a comforting bowl of The Perfect Potato Squash Soup. This velvety, creamy soup is a delightful blend of butternut squash, potatoes, and aromatic spices, creating a deliciously satisfying dish for any occasion.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium carrot, chopped
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Pumpkin seeds or fresh herbs for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add chopped onion and sauté until soft.
- Add garlic: Stir in minced garlic and cook for another minute.
- Cook vegetables: Add squash, potatoes, carrot, thyme, nutmeg, salt, and pepper. Pour in vegetable broth and bring to a boil.
- Simmer: Reduce heat and simmer for 25–30 minutes until vegetables are tender.
- Purée: Use an immersion blender to purée the soup until smooth. Stir in cream or coconut milk and simmer for 2–3 minutes.
- Adjust seasoning: Taste and adjust seasoning. Ladle into bowls and garnish with pumpkin seeds or herbs.
Notes
- For extra flavor, roast the squash and potatoes before adding them to the pot.
- This soup freezes well—just cool completely before storing.
- Use coconut milk for a dairy-free or vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
