Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, creamy potato soup with butternut squash. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This Potato Butternut Squash Soup is a delicious and comforting winter soup. Creamy potato soup made with addition of butternut squash and pureed to smooth perfection. Serve it with crispy croutons on the top, green onions, and a dollop of sour cream.
Creamy Potato Soup with Butternut Squash is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Creamy Potato Soup with Butternut Squash is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook creamy potato soup with butternut squash using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Potato Soup with Butternut Squash:
- Take 3 tbsp vegetable oil
- Get 4 clove garlic, crushed or minced
- Prepare 1/4 tsp dried oregano
- Make ready 1/9 tsp ground basil
- Make ready 1 medium butternut squash, cubed
- Prepare 3 cup Vegetable broth
- Take 1 cup heavy cream
- Take 1 cup grated cheese of choice
- Get 1 cup scallions, chopped
My husband, kids and my daycare kids (even the picky ones. Creamy Butternut Squash and Potato Soup is savory and delicious! Although I love this soup all winter long, it is perfect for Thanksgiving as well. First, I made this soup in the crockpot, so you literally put five ingredients in the crock pot, and let it cook while you prepare the rest of your dinner.
Instructions to make Creamy Potato Soup with Butternut Squash:
- Heat the oil in a large heavy pot over medium heat. Add the garlic, oregano and cumin and cook, stirring, for approximately two minutes taking care not to burn the garlic.
- Add the diced squash, stirring and sautéing until they get slightly crispy, then remove and set aside.
- Add the potatoes and any more seasonings if you are running low. Cook for about 2 minutes while stirring.
- Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes.
- Remove the pot from the heat and using an immersion blender, blend until smooth, or using a food processor, process until smooth. If you prefer some texture blend until only a few pieces of potato remain whole. If you've used a processor, return it to the pot when done.
- Add the cream and whisk well to combine. Season with salt and pepper as needed.
- Add the sauteed Squash, then return to the stove and cook until heated through.
- Ladle the soup into serving bowls and top with pinches of the cheese and scallions. Serve immediately.
Coat a large pot with cooking spray and set it over medium heat. My plan with including potato was to cut the squash flavor a bit and make the soup extra creamy, almost like potato leek soup with a fall twist. I added a little maple syrup to amp up the sweetness of the squash, a bit of lemon juice for contrast, and a dash of smoked paprika to add just a hint of fireside flavor. Melt butter in a large pot over medium-high heat. In a small saucepan, saute onion in butter until tender.
So that is going to wrap this up with this special food creamy potato soup with butternut squash recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!