Butternut Squash And Potato Soup Recipe

Ah, butternut squash and potato soup-this dish is the perfect blend of comfort and nutrition, and it’s so easy to make. Whether you’re looking for a hearty bowl of soup to warm up on a chilly evening or a filling lunch to keep you going through the afternoon, this is the recipe that’ll hit the spot. With the earthy sweetness of butternut squash and the creamy, starchy goodness of potatoes, you have a flavor profile that’s both soothing and satisfying.

If you’ve never tried this soup before, get ready to be amazed by how such simple ingredients can come together to create a dish that’s both rich in flavor and incredibly filling. It’s one of those recipes where each spoonful feels like a hug, and you can adjust the seasonings to suit your own taste, whether you like it mild and soothing or packed with flavor and spice. Let’s dive in!

Butternut Squash And Potato Soup Recipe

Ingredients Needed

Here’s everything you need to make this delicious soup. These ingredients combine to create a creamy, smooth texture with layers of flavor that will have you coming back for seconds.

• 1 medium butternut squash (peeled, seeded, and cubed)
• 2 large russet potatoes (peeled and cubed)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 cup coconut milk (or heavy cream for a richer soup)
• 2 tablespoons olive oil (or butter)
• 1 teaspoon ground ginger (adds a warm, spicy kick)
• 1 teaspoon ground cumin (for earthy depth)
• 1/2 teaspoon turmeric (optional but gives a lovely golden hue)
• Salt and black pepper (to taste)
• Fresh thyme or rosemary (optional, for garnishing)
• 1 tablespoon lemon juice (optional, for a hint of freshness)

Cooking Instructions

Here’s how you bring this soup to life:

1. Prepare The Vegetables

   • Peel and cube the butternut squash and potatoes. Make sure to cut them into similar-sized chunks to ensure they cook evenly.
   • Dice the onion and mince the garlic. Set these aside for the moment.

2. Cook The Aromatics

   • In a large pot, heat up the olive oil (or butter) over medium heat. Once the oil is hot, add the diced onion and cook for about 5 minutes, or until softened and translucent.
   • Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add The Squash And Potatoes

   • Add the cubed butternut squash and potatoes to the pot, stirring to combine with the onions and garlic.

4. Add The Spices

   • Sprinkle in the ground ginger, cumin, turmeric (if using), and season with salt and pepper. Stir everything together so the vegetables are well-coated in the spices. The aroma at this point is incredible!

5. Pour In The Broth

   • Add the vegetable broth (or chicken broth, if you prefer) to the pot. Bring everything to a gentle simmer and cook uncovered for about 20-25 minutes, or until the squash and potatoes are fork-tender.

6. Blend The Soup

   • Once the vegetables are cooked through, use an immersion blender directly in the pot to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

7. Add The Coconut Milk

   • Pour in the coconut milk (or cream) and stir to incorporate. If the soup is too thick, add a little more broth or water to reach your desired consistency.

8. Final Seasonings

   • Taste the soup and adjust seasonings as needed. A squeeze of lemon juice can brighten it up, and you can always add more salt or pepper to taste.

9. Serve And Garnish

   • Ladle the soup into bowls, and garnish with fresh thyme or rosemary for a lovely touch of herbaceous flavor.

Ingredient Insights

Let’s talk about some of the key ingredients in this soup and why they work so well together:

• Butternut Squash: This vegetable has a mild sweetness that balances out the richness of the potatoes. It’s also packed with nutrients, including vitamin A, fiber, and antioxidants, making this soup not just comforting, but also nourishing for your body.
• Potatoes: Potatoes are the unsung heroes of soup-making. They add body and creaminess to the soup without needing to add cream. Plus, they’re starchy and hearty, so they help to make the soup filling and satisfying.
• Coconut Milk: While you could use heavy cream or milk for a more traditional option, coconut milk adds a wonderful creamy texture with a subtle hint of sweetness and a tropical flair. It pairs beautifully with the butternut squash without overpowering it.
• Spices (Ginger, Cumin, Turmeric): These spices elevate the flavor of the soup. Ginger gives it a warming, slightly peppery note, cumin adds a savory depth, and turmeric not only adds a beautiful golden color but also a mild, earthy undertone.

Expert Tips

• Use fresh butternut squash: Frozen squash is convenient, but nothing beats the depth of flavor from fresh, roasted butternut squash. It brings a natural sweetness and richness to the soup.
• For extra creaminess: If you prefer a super creamy soup, try adding a small potato when blending. The starch will help thicken it up even more.
• Roast the vegetables first: If you want a caramelized, smoky flavor, roast the cubed butternut squash and potatoes in the oven with a little olive oil, salt, and pepper before adding them to the soup pot. This brings out the natural sweetness and adds another layer of flavor.
• Make it ahead: This soup stores wonderfully in the fridge for up to 3 days and freezes well for up to 3 months. If you plan to freeze it, make sure to leave out the coconut milk, as it can sometimes separate when frozen and thawed. Stir it in after reheating.

Recipe Variations

1. Add some protein: For a more substantial meal, try adding a protein like shredded chicken, chickpeas, or even some crispy bacon for a salty crunch. This works especially well if you’re serving it as a main course.
2. Spicy version: If you like a bit of heat, add a pinch of cayenne pepper or a diced jalapeño when sautéing the garlic and onions. You could also stir in some hot sauce at the end for an extra punch.
3. Herb-infused oil: For an extra layer of flavor, drizzle a little herb-infused olive oil (think rosemary or thyme) on top of the soup before serving.
4. Add greens: Toss in some kale, spinach, or chard towards the end of cooking. The greens will wilt down and add some fresh, vibrant color and extra nutrients to the dish.

Final Words

Butternut squash and potato soup is more than just a meal-it’s a celebration of simple ingredients that come together in the most satisfying way. Whether you’re cooking for a crowd or just treating yourself to something comforting, this soup has a little bit of everything: warmth, flavor, richness, and versatility. Plus, it’s incredibly easy to make and can be adapted to suit your taste or dietary needs.