Description
A warm, creamy blend of potatoes and butternut squash, perfect for cold days.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 medium potatoes (Russet or Yukon Gold), peeled and cubed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup cream (or coconut milk for dairy-free)
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Prep the veggies: peeling and chopping the squash, dicing the onion, and mincing the garlic.
- Sauté the onion and garlic in a large pot with olive oil until soft and fragrant.
- Add the cubed squash and potatoes, stirring to coat in olive oil.
- Pour in enough vegetable broth to cover the veggies, bring to a gentle boil, then simmer for about 20 minutes.
- Using an immersion blender, blend the soup until smooth (or do in batches in a regular blender).
- Stir in the cream, adjust seasoning with salt and pepper as desired.
Notes
Serve with crusty bread or sprinkle with crispy bacon bits or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg