Description
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
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
- Heat Olive Oil: In a large pot, heat olive oil over medium heat. Add the onion and sauté for 4–5 minutes until softened.
- Add Ingredients: Stir in the garlic and cook for 1 minute. Add the butternut squash, potatoes, vegetable broth, thyme, and nutmeg.
- Simmer: Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Puree Soup: Remove from heat and puree the soup until smooth. Stir in cream or coconut milk, season with salt and pepper.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
