Description
A creamy, comforting Butternut Squash and Potato Soup made with simple ingredients like squash, potatoes, onion, and warm spices. This vegetarian soup is perfect for fall and winter seasons.
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
Instructions
- Preheat a large pot over medium heat and add olive oil.
- Add diced onion and sauté until softened and translucent, about 5 minutes.
- Add minced garlic and cook for another 30 seconds.
- Add cubed butternut squash and diced potatoes, stir to combine.
- Season with salt, black pepper, red pepper flakes, coriander, cinnamon, and nutmeg. Stir to coat vegetables with spices.
- Pour in vegetable broth and bring the mixture to a low boil. Lower heat and simmer for 20-25 minutes, until vegetables are tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy whipping cream and let the soup simmer for another 5 minutes.
- Taste and adjust seasoning as needed before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a non-dairy alternative.
- Adjust spice level by adding more or less red pepper flakes.
- The soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
