Description
This creamy and comforting potato squash soup combines the earthy sweetness of butternut squash with the creamy texture of potatoes. Blended to a smooth consistency and finished with a touch of heavy cream, it’s the perfect warming soup for chilly days.
Ingredients
Scale
- 2 large potatoes, peeled and diced
- 1 small butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the potatoes, squash, and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- You can add a pinch of nutmeg or cinnamon for extra warmth and depth of flavor.
- For a vegan version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes