Print

The Perfect Potato Squash Soup Recipe

The Perfect Potato Squash Soup Recipe
Print Recipe

4.8 from 19 reviews

Warm up with a bowl of The Perfect Potato Squash Soup, a creamy and comforting dish that combines the earthy sweetness of butternut squash with hearty Yukon Gold potatoes. This vegetarian and gluten-free soup is seasoned with aromatic thyme and nutmeg, finished with a swirl of cream or coconut milk, and garnished with fresh herbs for a touch of brightness.

Ingredients

Units Scale

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups peeled and cubed butternut squash
  • 2 cups peeled and cubed Yukon Gold potatoes
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream or coconut milk
  • Salt and black pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  1. Heat Olive Oil: In a large pot, heat olive oil over medium heat. Add the onion and sauté for 4–5 minutes until softened.
  2. Add Ingredients: Stir in the garlic and cook for 1 minute. Add the butternut squash, potatoes, vegetable broth, thyme, and nutmeg.
  3. Simmer: Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
  4. Puree Soup: Remove from heat and puree the soup until smooth. Stir in cream or coconut milk, season with salt and pepper.
  5. Final Touches: Warm through, then ladle into bowls and garnish with fresh herbs.

Notes

  • For a vegan version, use coconut milk or a plant-based cream alternative.
  • Roasting the squash and potatoes beforehand can deepen the flavor.
  • This soup freezes well for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/the-perfect-potato-squash-soup-recipe/