Recipe: Yummy Creamy Potato Soup with Butternut Squash

Creamy Potato Soup with Butternut Squash. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. "This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash.

Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful. This butternut squash soup recipe has a velvety smooth texture that's so comforting on a chilly day. If you like potato leek soup, you've got to try this. You can cook Creamy Potato Soup with Butternut Squash using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Creamy Potato Soup with Butternut Squash

1. You need 3 tbsp of vegetable oil.
2. You need 4 clove of garlic, crushed or minced.
3. Prepare 1/4 tsp of dried oregano.
4. Prepare 1/9 tsp of ground basil.
5. It's 1 medium of butternut squash, cubed.
6. You need 3 cup of Vegetable broth.
7. You need 1 cup of heavy cream.
8. It's 1 cup of grated cheese of choice.
9. You need 1 cup of scallions, chopped.

Oh, man I am just LOVING the color of this gorgeous soup and how smooth and creamy it looks! Smooth and creamy roasted butternut squash sweet potato soup is the perfect way to start your Thanksgiving meal! I hope you enjoy this Roasted Butternut Squash Sweet Potato Soup as much as my family does, and I would love to know if you make it and what you think! Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful!

Creamy Potato Soup with Butternut Squash instructions

1. 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..
2. Add the diced squash, stirring and sautéing until they get slightly crispy, then remove and set aside..
3. Add the potatoes and any more seasonings if you are running low. Cook for about 2 minutes while stirring..
4. Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes..
5. 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..
6. Add the cream and whisk well to combine. Season with salt and pepper as needed..
7. Add the sauteed Squash, then return to the stove and cook until heated through..
8. Ladle the soup into serving bowls and top with pinches of the cheese and scallions. Serve immediately..

It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can make it even easier and use pre-cut butternut squash, this shortcut comes super. Butternut squash - Make sure the butternut squash has a dark, matte skin - this shows its ripeness. See our instructions for How To Peel and Cut a This is a really nutrient dense soup, as both butternut squash and sweet potatoes have so many health benefits. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.