Butternut Squash and Potato Soup

When the weather outside is frightful, this easy Butternut Squash and Potato soup will delight your craving for home cooking and warm you up on a cold afternoon or evening.

Butternut Squash and Potato Soup
Butternut Squash and Potato Soup

It’s so easy to make and you can easily modify, if you want a bit of extra zing, such as cardamom, ginger, carrot, onion, etc.

The procedure is basically a French inspired puree with some easy substitutes for fresh thyme and creme frache. But if you have those, they will be awesome I am sure.

Ingredients for Soup:

Please check for food allergies or sensitivities before using this recipe.

1 Butternut Squash, cubed

1 Stalk Celery, sliced

½ tsp Thyme or 1 sprig

1 T butter

3/4 tsp salt

Pinch of pepper

½ tsp sugar

1 Potato, diced

4 cups of Water

4 T cream

Croutons:

2 slices of Rye bread, cubed

1 T Olive oil

1 T Butter

Instructions:

Peel the butternut squash with a potato peeler and cut up like below.

Prepare the vegetables so that they are diced or cubed small enough to cook fairly fast and evenly.

Ingredients for Butternut Squash and Potato Soup

Melt Butter in large stainless steel pot. Add cubed butternut squash and celery, thyme, salt, pepper and sugar.

Butternut Squash and Potato Soup - Cooking the Squash

Heat on low heat for 10 minutes, stirring.

Cover and steam for 5 additional minutes.

Add diced potato and water (remove sprig of thyme if using fresh)

Butternut Squash and Potato Soup - Steaming and Simmering

Simmer for 15-20 minutes (do not boil).

Remove from heat, using hand blender on low, blend until puree is smooth to your liking.

Stir in cream and serve with croutons.

For Croutons:

Fry bread cubes with butter and olive oil in pan until brown.

Blot on paper towel and serve with soup.

Enjoy!

Butternut Squash and Potato Soup - plated with croutons
Butternut Squash and Potato Soup

4 X 6 Recipe Card

Right click on Image below and select open Image in new tab. To print as 4X6, select print and % option around 80% or adjust as needed to print on 4X6 paper.

For other variations, use carrot instead of celery, or onion. Also try some minced ginger or cardamom (1/2 tsp).

If you enjoyed this recipe for Butternut Squash and Potato Soup, please leave a comment below. Also don’t forget to check out my other home cooking recipes from the top menu. You might also like my recipe for: Baked Chicken Parmesan.

🙂 Bonnie

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