Embrace the cozy comfort of fall with a warm bowl of Butternut Squash and Potato Soup. Revel in the creamy texture as butternut squash’s natural sweetness combines with the hearty richness of potatoes. Enjoy this soup as a light lunch or a flavorful dinner starter, and let it warm you from the inside out.
Try out more squash-based soups with my Pumpkin Tomato Soup and my Butternut Squash Tomato Soup. Serve this these soups with a batch of my Roasted Potatoes with Onion Soup Mix or with my Autumn Quinoa Bowl.
Ingredients
Find below the list of ingredients to make my Butternut Squash and Potato Soup.
- Butternut Squash
- Yellow Potatoes
- Carrot
- Celery
- Garlic
- Salt
- Chicken Broth
See recipe card for quantities.
Instructions
Step 1: Peel the Butternut Squash, cut it in half and clean out the cavity containing the seeds. Peel and cubed the potatoes and carrots.
Step 2: Heat a 4Qt Dutch oven or Soup pot on medium-high heat. Drizzle the heated pot with olive oil. Add in all of the chopped veggies, including garlic and celery. Cook for 5 minutes, stirring every minute.
Step 3: Pour the chicken broth into the Dutch oven and sprinkle in the salt. Bring the soup to a boil, then turn down the heat to low. Place the lid on the pot and simmer for 20 minutes.
Step 4: Make sure that the potatoes and squash are fork tender. Use an immersion blender to carefully blend the soup until very smooth. Alternatively, you can let the soup cool down to room temperature and transfer to a high-powered blender.
Serve the velvety smooth Butternut Squash and Potato Soup while still hot, and garnish with your favorite kettle chips and chopped green onions.
Substitutions
- Broth - Replace the chicken broth in the recipe with vegetable or beef broth.
- Squash - Substitute the in the same amount with other types of squash like Acorn Squash, Delicata Squash, Kabocha Squash or even Pumpkin.
Storage
Store any leftover Butternut Squash and Potato Soup in airtight containers. Place in the refrigerator for 2-3 days. Create individual portions in freezer safe containers and freeze for up to a month for a great take-away lunch option.
Recipe
Butternut Squash and Potato Soup
Ingredients
- 2 tablespoon Olive Oil
- 32 ounces Butternut Squash peeled and cubed
- 16 ounces Yellow Potatoes peeled and cubed
- ½ large White Onion peeled and chopped
- 2 ribs Celery
- 1 large Carrot peeled and cubed
- 6 cloves Garlic minced
- 900 ml Chicken Broth
- 1 cup Water
- 2 teaspoon Salt
Instructions
- Peel the Butternut Squash. Cut it in half and clean out the cavity containing the seeds. Cut the squash into 1-inch cubes. Prepares the potatoes, onion, carrots, celery, and garlic.
- Heat a 4Qt Dutch oven or Soup pot on medium-high heat. Drizzle the heated pot with olive oil. Add in all of the chopped veggies, including garlic and celery. Cook for 5 minutes, stirring every minute.
- Pour the chicken broth and water into the Dutch oven and sprinkle in the salt. Bring the soup to a boil, then turn down the heat to low.
- Place the lid on the pot and simmer for 20 minutes. Make sure that the potatoes and squash are fork tender.
- Use an immersion blender to carefully blend the soup until very smooth. Alternatively, you can let the soup cool down to room temperature and transfer to a high-powered blender.
