Name: Butternut Squash Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1.5 lbs butternut squash, peeled and cubed; 1 lb Yukon gold potatoes, peeled and diced; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 cups vegetable broth; 1/2 cup heavy whipping cream

Why You’ll Love Butternut Squash Potato Soup Recipe

This soup is a celebration of fall flavors — the sweet butternut squash harmonizes with tender potatoes to create a velvety base, and the cheddar cheese adds a satisfying depth of flavor. It’s easy to prepare in about 45 minutes, perfect for weeknight dinners or weekend gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash
2 large gold potatoes
1 medium yellow onion
2 tbsp unsalted butter
3 garlic cloves
3 cups vegetable broth
1 tsp paprika
Salt to taste
1/4–1/2 tsp fresh cracked pepper
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

Directions

Prepare all your ingredients first: peel the squash, scoop out the seeds and membrane, then chop into small cubes. Peel and chop the potatoes and onion, and smash the garlic cloves.

Heat a soup pot over medium heat and melt the butter. Add the chopped onion and sauté until it begins to turn golden brown.

Add the smashed garlic to the middle of the pot and let it sear until fragrant.

Stir in the potatoes and butternut squash, letting them cook for 5–10 minutes while stirring occasionally.

Pour in just enough vegetable broth to cover the veggies. Add paprika, salt, pepper, and the bay leaf. Simmer until the vegetables are fully cooked and tender, about 20 minutes.

Remove the bay leaf. Carefully transfer the contents of the pot to a heat‑proof blender (or use an immersion blender) and blend until smooth.

Return the blended soup to the pot. Stir in the heavy whipping cream and grated cheddar until fully melted and combined. Warm through on medium‑low heat, stirring frequently.

Serve hot with your favorite toppings like sour cream, croutons, and chopped parsley.

Servings and timing

Servings: 6
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Vegan Version: Use coconut cream instead of heavy cream and a plant-based cheddar or omit cheese altogether.
Spicy Kick: Add a pinch of cayenne or red pepper flakes while simmering.
Smoky Flavor: Swap paprika for smoked paprika.
Add Protein: Stir in shredded cooked chicken or cooked white beans after blending for a heartier version.
Cheese Options: Try gouda or gruyère instead of cheddar for a different flavor.

Storage/Reheating

Refrigerator: Store leftover soup in an airtight container for 3–4 days.
Freezer: For best texture, freeze the soup without the cream and cheese. Cool completely, then freeze in freezer bags or containers. Thaw in the refrigerator before reheating. Add the cream and cheddar when reheating to maintain creaminess.

To reheat: Warm on the stove over low heat, stirring occasionally. Alternatively, microwave individual portions, stirring every 30 seconds until hot.

FAQs

What kind of squash is best for this soup?

Butternut squash is ideal due to its natural sweetness and smooth texture when blended.

Can I make this soup vegan?

Yes — substitute coconut cream for the heavy cream and use a vegan cheese alternative or omit the cheese.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a slightly sweeter flavor profile.

Do I have to peel the squash?

Yes, peeling butternut squash before cooking ensures a smooth texture once blended.

Can I make this ahead of time?

Absolutely — prepare the soup, then refrigerate up to 3 days before reheating and serving.

What toppings work well with this soup?

Popular toppings include sour cream or Greek yogurt, fresh herbs like parsley and chives, and croutons for crunch.

Is it necessary to blend the soup?

Blending creates the creamy texture that makes this soup so satisfying, but you can leave it chunky if you prefer.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth is a great alternative if you’re not following a vegetarian diet.

How can I intensify the flavor?

Sauté the vegetables until they develop a golden sear before adding broth to deepen the flavor.

What should I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a light green salad.

Conclusion

This Butternut Squash Potato Soup is a comforting and satisfying recipe that highlights the best of seasonal produce. With a rich, creamy texture and well-balanced flavor, it’s easy to prepare, versatile to adapt, and perfect for chilly nights or family dinners.