Silky Butternut Squash and Potato Soup


On Fall days, I love whipping up a warm soup of any just about any kind to eat for lunch. I always include some sort of veggie, of course.  And, butternut squash always adds a beautiful hue to any fall dish.

So here I have added potatoes and butternut squash together to make a silky soup that will have you coming back for more.  Although it does require whipping cream to make is so smooth, the soup only has around 250 calories per serving cup.

If you are wanting to make this entirely vegan, you can definitely substitute vegetable broth or apple cider for the chicken broth.  And, you can sub the cream for full-fat coconut milk.

fullsizeoutput_44c8.jpegI started with 1 butternut squash, 6 medium russet potatoes, 2 shallots and 2 cloves of garlic.fullsizeoutput_44ca.jpegI minced the shallots and garlic. fullsizeoutput_44cb.jpegI peeled and cubed the potatoes and butternut squash.fullsizeoutput_44cd.jpegfullsizeoutput_44d1.jpegThe easiest way I found to do the butternut squash is to slice both ends off so you can stand it up.  Then I peel it going down the sides.  I cut it into two pieces and scoop out the seeds and pulp.  Then I cut it into cubes.fullsizeoutput_44d2.jpegfullsizeoutput_44d4.jpegI sauteed the shallots and garlic and then added the potatoes and squash.  I added 4 cups of broth and brought to a boil.  I added salt and pepper.  I covered the pot and let it simmer for about 15 minutes or until everything was soft.I blended the soup in batches until everything was smooth.  I added everything back to the pot and poured into the cream.  I added salt and pepper to taste, garnishing with chopped chives.  I drizzled a little of the cream on top of my bowl and enjoyed this warm wonder!fullsizeoutput_44d6fullsizeoutput_44d7.jpegfullsizeoutput_44d8fullsizeoutput_44d9fullsizeoutput_44da



(Makes 9 cups)

Time:  25 minutes

1 tablespoon olive oil

6 medium potatoes, peeled and cubed

1 butternut squash, peeled, seeded and cubed

2 shallots, minced

2 cloves of garlic, minced

4 cups of chicken broth (vegetable broth for vegan)

1 cup of whipping cream (full-fat coconut milk for vegan)

salt and pepper to taste

chopped chives for garnish

Heat olive oil over medium-high heat and saute’ shallots until translucent. Add garlic and cook 1 minute more.  Add squash, potatoes and broth.  Season with salt and pepper.  Bring to a boil, reduce and cover to cook approximately 15 minutes or until vegetables are soft.

Either using an immersion blender or a regular blender, blend until smooth.  If using a regular, work in batches, placing a cloth over blender while blending.  Return to pot and add cream,  Stir and season with salt and pepper.

To serve, ladle into a bowl and top with a drizzle of cream and chopped chives.fullsizeoutput_44e4.jpeg

Bon appetit!



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