Description
A velvety, sweet, and savory autumn soup featuring caramelized squash and creamy potatoes. This comforting bowl is perfect for chilly evenings and can be easily adapted for any diet.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed (or acorn/kabocha squash)
- 1 lb Yukon gold potatoes, peeled and chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 tsp ground nutmeg (optional)
- 1/2 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- Roasted pumpkin seeds (pepitas), for garnish (optional)
- Fresh thyme or parsley, chopped, for garnish (optional)
- Crumbled bacon, for garnish (optional)
- Drizzle of extra cream or olive oil, for garnish (optional)
Instructions
- Peel and cube the butternut squash into 1-inch pieces. Peel and chop Yukon gold potatoes into similar-sized chunks. Dice the onion and mince the garlic.
- Heat olive oil and butter in a large pot over medium heat. Add the onion and cook for about 2 minutes until softened. Add squash cubes and cook, stirring occasionally, for 8-10 minutes until edges are golden brown and caramelized.
- Stir in minced garlic and chopped potatoes. Cook for another 2-3 minutes until garlic is fragrant.
- Add vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18-20 minutes, until squash and potatoes are fork-tender.
- Remove from heat. Use an immersion blender directly in the pot, or transfer in batches to a regular blender. Blend until creamy and smooth, about 2-3 minutes.
- Return soup to the pot if needed. Stir in heavy cream. Add nutmeg, black pepper, and salt. Simmer gently for 2-3 minutes to heat through. Taste and adjust seasoning.
- Ladle hot soup into bowls. Garnish with roasted pumpkin seeds, fresh herbs, crumbled bacon, and a drizzle of cream or olive oil as desired.
Notes
Caramelizing the squash is key for depth of flavor—don’t rush this step. For dairy-free, use coconut or oat cream. If soup is too thick, thin with broth; if too thin, simmer uncovered. Garnish with pumpkin seeds and herbs for crunch and color. Soup freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl (about 1.5 cups)
- Calories: 260
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 36
- Fiber: 6
- Protein: 4
Keywords: squash soup, potato soup, fall recipes, comfort food, creamy soup, vegetarian, gluten-free, autumn dinner, easy soup, butternut squash