Creamy butternut squash potato soup is full of flavor, vitamins and lots of antioxidants! So easy to make; this soup can be made with just about anything you have on hand. Butternut squash soup is really great to serve as the first course in Autumn, its even great for Thanksgiving dinner.
It's a soup you can make ahead of time, and make your own variations as well. It's really very simple and a great way to use your butternut squash. The smooth creamy texture leaves you with a warm feeling on a cold Fall day. And with the holiday's almost here, it's perfect to share with family and friends. Just sprinkle some parmigiana cheese on top and serve. It's delicious! Enjoy!
Creamy Butternut Squash Soup with Potato
- 2 Tbsp. olive oil
- 1 onion - chopped
- 1/8 tsp. curry powder
- 1/8 tsp. crushed red pepper
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 large Idaho potato - chopped
- 1 pound butternut squash - chopped
- 3 cups vegetable stock
- Optional: parmigiana cheese
In a medium soup pot. Heat oil and add the onion.
Saute' the onion for 5 minutes.
Add curry powder, salt, red pepper and black pepper.
Add potato and butternut squash..
Add 3 cups of vegetable broth. Cover with lid.
Bring to boil, reduce heat and simmer for 20 minutes.
Turn off heat. Allow to cool down. Taste for salt.
Carefully transfer to a blender or food processor in thirds and place a kitchen cloth over the lid to hold it down while you blend on low speed. This is because when blending hot liquids, the heat may cause the lid to pop off, so please be careful. Transfer liquid back to pot.
Ladle the soup into bowls. Garnish with chopped parsley.
Add parmigiana grated cheese on top and serve!