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
Scale
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.
