Potato and Squash Soup
Get ready to indulge in the comforting warmth of Potato and Squash Soup, a velvety blend of hearty potatoes and sweet butternut squash, perfectly balanced with aromatic garlic, onions, and a subtle hint of nutmeg. This creamy, soul-soothing soup is simmered in savory vegetable stock and enriched with a swirl of heavy cream for a luscious texture that feels like a hug in a bowl. Ready in just under an hour, it’s the ideal quick and easy fall or winter recipe, brimming with wholesome flavors and perfect for family dinners or cozy nights in. Garnished with fresh parsley, this one-pot wonder isn't just delicious—it's an eye-catching centerpiece for your table. Whether you’re looking for a nourishing appetizer, a light lunch, or a vegetarian-friendly main course, this simple yet sophisticated soup will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 small (about 2 lbs) Butternut squash
- 1 large Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons (optional, for garnish) Chopped parsley
Instructions
Peel and cube the potatoes and butternut squash into roughly 1-inch pieces for even cooking.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the cubed potatoes and butternut squash to the pot, stirring to coat them in the olive oil and onion mixture.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the potatoes and squash are tender when pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a standard blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Adjust seasoning to taste.
Heat the soup gently over low heat, stirring occasionally, for 3-5 minutes to incorporate the cream.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 48.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7898 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
