11.27.2013

Creamy Butternut Squash Potato Soup



Creamy Butternut Squash Potato Soup is easy to make, full of flavor and contains vitamins and lots of antioxidants!  Creamy butternut squash potato soup is made with butternut squash, potato, vegetable stock, onion, seasonings and curry powder.  So good, our family loves this soup because it's very light and not overly sweet making this a perfect soup to serve as the first course for Thanksgiving  dinner.



Creamy butternut squash potato soup is a vegan soup you can make ahead of time, which is ideal when entertaining guests for the holidays. It's happens to be one of our favorite ways use the butternut squash.  We like serving this soup with some grated parmigiano cheese on top, to add some more deliciousness to the soup.

The smooth creamy texture leaves you with a warm feeling on any cold Fall day.  And with the holiday's around the corner, it's and ideal soup to share with family and friends. It's truly wonderful, take our word for it! You have to try it!
                                            
We would like to take this opportunity to wish everyone a Happy Thanksgiving!  We are so thankful for so many things this year, our families, friends, health, and especially all the warm friendships we've made these past few years though our recipe blog.  We want to wish everyone a safe, joyful and wonderful holiday tomorrow.
May it be filled with laughter and fun and best of all, with lots of delicious wine and food!  Happy Thanksgiving everyone! 



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: grated parmigiano cheese at the table

In a medium soup pot, heat oil on medium heat. Add the chopped onion.
Sauté 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 parmigiano grated cheese on top and serve!

Serves 4 to 6


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13 comments:

  1. the soup looks great- so creamy and yummy with the mix of potatoes and squash

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  2. I came so close to eating my screen!

    Scrumptious!!!!!!!

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  3. Looks like a wonderful soup - love the addition of the curry and the potato - lovely!
    Mary x

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  4. I could eat a bowl of that soup right now! Looks creamy and delicious.

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  5. I have a butternut squash soup recipe AND a potato soup recipe in the pile to make soon. So funny you managed to put them both in one! Sounds fantastic. Super creamy-licious!

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  6. Warm and beautiful idea, here!! This soup looks perfect for the holiday and before and after! Happy Thanksgiving, Ladies!

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  7. What a delicious and creamy looking soup this is!

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  8. What an absolutely lovely soup! Totally comforting.

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  9. What a beautiful soup! I so enjoy cream soups like this, whether they be of squash or almost any vegetable. Complimenti and happy holidays to you!

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  10. I can't believe I have never made soup before!!! This looks fantastic!

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  11. Anonymous12:51:00 PM

    Looks so delicious Val! I love how butternut squash adapts to sweet and savory dishes! Techlazy.com Crazyask.com Howmate.com

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  12. Ok, you have just made my day. I was just talking to my husband about wanting to make more things from scratch. This is awesome.UpdateLand

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