If you are craving a warm, comforting bowl that welcomes the flavors of fall, this Potato Squash Soup Recipe is an absolute must-try. It blends tender potatoes and sweet butternut squash into a velvety, lightly spiced soup that feels like a cozy hug on a chilly day. The simple combination of ingredients comes together to create a dish that is both nourishing and delightfully creamy, whether you keep it dairy-free or add a splash of cream for extra richness. Trust me, once you’ve tasted this, it’ll become a regular in your comfort food repertoire.
Ingredients You’ll Need
This soup thrives on a handful of wholesome, easy-to-find ingredients that each play a crucial role in building layers of flavor and texture. From the sweetness of butternut squash to the earthiness of potatoes and the subtle warmth of nutmeg, every component is essential.
- Olive oil: Adds a fruity richness to the base and helps soften the aromatics beautifully.
- Onion (chopped): Brings a mild sweetness and depth when sautéed.
- Garlic cloves (minced): Introduce a gentle pungency and warmth essential to the flavor profile.
- Potatoes (peeled and diced): Provide creamy texture and body to the soup.
- Butternut squash (peeled and diced): The star ingredient, offering natural sweetness and vibrant color.
- Carrot (chopped): Adds a subtle sweetness and boosts the soup’s natural orange hue.
- Vegetable broth: Creates the flavorful liquid base that ties all the ingredients together.
- Dried thyme: Offers an herbal note that complements the earthiness of the vegetables.
- Ground nutmeg: A pinch adds a warm, cozy spice that uplifts the entire soup.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors.
- Milk or cream (optional): For those who want a richer, creamier finish.
- Fresh herbs for garnish (optional): A sprinkle of parsley or chives adds freshness and color at serving.
How to Make Potato Squash Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking them for 3 to 4 minutes until they soften and fill your kitchen with that irresistible fragrant warmth. This step builds the flavorful foundation of your soup.
Step 2: Add the Vegetables
Next, toss in the diced potatoes, butternut squash, and carrot. These hearty veggies will soak up all the aromatic goodness and start to meld their flavors even before the broth joins the party.
Step 3: Pour in Broth and Spices
Add the vegetable broth, dried thyme, ground nutmeg, salt, and pepper. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes, or until all veggies are tender and easily pierced with a fork.
Step 4: Puree the Soup
Using an immersion blender, carefully puree the soup directly in the pot until it becomes smooth and creamy. If you don’t have an immersion blender, blend the soup in batches in a regular blender. Just be sure to vent the lid slightly to avoid steam buildup. This silky texture is the hallmark of a great Potato Squash Soup Recipe.
Step 5: Finish and Adjust
Stir in the milk or cream if you want a slightly richer soup. Warm it gently until heated through, then taste and adjust the seasoning as needed. Now your comforting bowl of soup is ready to be enjoyed!
How to Serve Potato Squash Soup Recipe
Garnishes
Fresh herbs such as parsley, chives, or thyme make wonderful garnishes that brighten the flavors and add a touch of elegance and color to the finished dish. You can also sprinkle toasted pumpkin seeds or a drizzle of good olive oil for some delightful texture and an extra flavor boost.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls to mop up every last savory drop. A light green salad can also provide a refreshing contrast if you’re looking for a more balanced meal.
Creative Ways to Present
For cozy gatherings, serve the soup in rustic mugs for an inviting, casual feel. Alternatively, hollow out mini pumpkins or squash to use as edible bowls, making your presentation both beautiful and thematic—perfect for entertaining or special occasions.
Make Ahead and Storage
Storing Leftovers
Place any leftover Potato Squash Soup Recipe in an airtight container and store it in the refrigerator. It will keep well for up to 3 to 4 days, letting you enjoy the flavors again without any fuss.
Freezing
This soup freezes wonderfully. Just make sure to cool it completely before transferring to freezer-safe containers or bags. It will stay good for up to 3 months. When ready, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming. If the soup has thickened after storage, simply add a splash of vegetable broth or milk to restore its creamy consistency.
FAQs
Can I use a different type of squash in this Potato Squash Soup Recipe?
Absolutely! While butternut squash is traditional, alternatives like acorn or kabocha squash work beautifully and add unique flavors and textures.
Is this soup suitable for a dairy-free diet?
Yes! Simply skip the milk or cream or substitute with coconut milk or a plant-based milk for a creamy, dairy-free version that’s just as delicious.
Can I make this soup spicy?
Definitely! Add a pinch of cayenne pepper, red pepper flakes, or a dash of smoked paprika to introduce some heat that balances the natural sweetness of the squash and potatoes.
What can I use if I don’t have an immersion blender?
If you don’t own an immersion blender, just use a regular blender to puree the soup in batches. Be cautious with the hot liquid by venting the lid and holding it down carefully.
Is Potato Squash Soup Recipe healthy?
This soup is a wholesome choice, rich in vitamins, minerals, and fiber from the vegetables, low in calories, and can easily be made vegetarian, vegan, or gluten-free depending on your preferences.
Final Thoughts
I genuinely hope you give this Potato Squash Soup Recipe a try because it’s one of those dishes that comfort the soul while being simple and satisfying. Whether you’re cozying up on a crisp evening or looking to impress guests with something homemade and heartwarming, it’s a recipe you’ll return to again and again. Enjoy every spoonful!
Print
Potato Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This creamy Potato Squash Soup is a comforting and hearty dish perfect for fall or any time you crave a warm, nutritious meal. Made with tender potatoes, sweet butternut squash, and aromatic herbs, it’s easy to prepare on the stovetop and can be customized with milk or cream for added richness or kept dairy-free with coconut milk.
Ingredients
Vegetables
- 2 medium potatoes, peeled and diced
- 2 cups butternut squash, peeled and diced
- 1 medium onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup milk or cream (optional, for extra creaminess)
Garnish
- Fresh herbs (optional)
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- Add vegetables and broth: Stir in the diced potatoes, butternut squash, and carrot. Pour in 4 cups of vegetable broth, then season with 1/2 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, salt, and pepper to taste.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 20 to 25 minutes, or until all vegetables are tender when pierced with a fork.
- Puree the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, venting the lid to allow steam to escape, and blend until creamy.
- Add creaminess and finish: Stir in 1/2 cup milk or cream if desired to enrich the soup. Warm gently over low heat, then taste and adjust the seasoning with additional salt or pepper as needed.
- Garnish and serve: Ladle the hot soup into bowls and garnish with fresh herbs if desired. Serve immediately for a comforting meal.
Notes
- Substitute butternut squash with other varieties like acorn or kabocha squash for different flavors.
- For a dairy-free version, use coconut milk in place of milk or cream, or omit the cream entirely.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Adjust thickness by adding more broth if desired.
