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Butternut Squash Potato Soup

Butternut Squash Potato Soup is a velvety, naturally sweet soup made by roasting squash until lightly caramelized, then simmering with potatoes for a tender texture. Blend until completely smooth and finish with a cream swirl for a silky finish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb butternut squash Peeled and cubed
  • 2 lb potatoes Peeled and diced
  • 1 onion Diced
Pantry
  • 2 tbsp olive oil
  • 4 cup vegetable broth
  • 0.5 cup heavy cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Roast the squash
  1. Preheat the oven to 400°F and set out a sheet pan. This ensures the squash roasts quickly and evenly.
  2. Toss the butternut squash cubes with olive oil, then spread them on the sheet pan in a single layer. Roast for 25-30 minutes until tender and lightly caramelized.
Simmer the soup
  1. Heat a Dutch oven over medium-high heat and sauté the onion until soft. Cook until the onion looks translucent, about 5 minutes.
  2. Add the roasted butternut squash, diced potatoes, and vegetable broth to the pot. Bring everything to a simmer.
  3. Simmer for 15-20 minutes, until the potatoes are tender and easily pierced. Stir occasionally so the mixture heats evenly.
Blend and finish
  1. Blend the soup until smooth using an immersion or countertop blender. Blend in short pulses if needed to avoid splashing.
  2. Stir in the heavy cream and season to taste before serving. Serve warm for the creamiest texture.

Notes

For the smoothest texture, let the soup cool slightly before blending, then blend until no lumps remain. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop. Freezing is not recommended because the heavy cream may separate after thawing. For a lighter option, replace the heavy cream with full-fat coconut milk for a creamy, dairy-free result.