Butternut Squash and Potato Soup Recipe

There’s something undeniably heartwarming about gathering around the table with loved ones, especially when it’s with a steaming bowl of butternut squash and potato soup. This recipe is a delightful blend of creamy textures and autumnal flavors, perfect for those cool, crisp evenings. Its simplicity brings out the essence of family, creativity, and the joy of cooking together. Whether it’s for a special family dinner or a cozy evening in, this soup is sure to bring warmth to your heart and home.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 medium potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chives, chopped, for garnish
• Optional: crispy potato slices for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 5 minutes.
2. Add the cubed butternut squash and potatoes. Stir to combine with the onions and garlic.
3. Pour in the chicken or vegetable broth, bringing the mixture to a boil.
4. Reduce the heat to a simmer and cook until the vegetables are tender, about 20-25 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Simmer for an additional 10 minutes to allow the flavors to meld together.
8. Ladle the soup into bowls, garnish with chopped chives and crispy potato slices if using.

Helpful Tips

If you prefer a vegetarian version, opt for vegetable broth instead of chicken broth. For an extra touch of flavor, consider roasting the butternut squash and potatoes before adding them to the soup. This can add a wonderful depth and sweetness to the dish.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months. Simply reheat gently over the stove when ready to enjoy.

Ingredient Substitutions

If you’re out of heavy cream, half-and-half or coconut milk can be used as a substitute for a dairy-free option.

Serving Suggestions

This Butternut Squash and Potato Soup pairs beautifully with a crusty loaf of country bread. For a complete meal, consider serving it alongside a simple green salad with a tangy vinaigrette. A glass of crisp white wine or a warm apple cider would complement the flavors wonderfully.

We hope you enjoy making and sharing this Butternut Squash and Potato Soup as much as we loved creating it. Don’t forget to share your culinary creations using #ZynahzRecipes or by tagging us on Instagram. We’d love to hear your feedback, so please leave a comment at zynahz.com. Make sure to subscribe to our newsletter for more delicious recipes and follow Zynahz on social media for daily inspiration.