Description
A creamy and comforting potato and butternut squash soup that balances the natural sweetness of squash with the heartiness of potatoes. This easy-to-make soup is perfect for a cozy meal and is garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Vegetables
- 2 large potatoes, peeled and diced
- 1 small butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
Liquids & Dairy
- 4 cups vegetable broth
- 1/2 cup heavy cream
Seasonings & Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat some oil over medium heat and sauté the chopped onion and minced garlic until they are soft and fragrant, about 5 minutes.
- Add Vegetables and Broth: Add the diced potatoes and butternut squash to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, approximately 20-25 minutes.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender but be cautious of hot liquids.
- Add Cream and Season: Stir in the half cup of heavy cream to add richness. Season the soup with salt and pepper according to your taste.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley for a burst of freshness and color. Serve immediately.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, roast the butternut squash before adding it to the soup.
- Adjust the thickness by adding more or less vegetable broth as desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
