Butternut Squash Potato Soup

The leaves are a falling and shortly the denuded trees will give way to winter. Winter is winter and for most of us it means cooler temperatures. For me, a good soup makes cold weather, gray skies, and shorter days bearable. I have created a savory Butternut Squash Potato Soup. Historically squash soups can be on the sweet side, and while that is fine and dandy for most folks (to each their own, right?), I wanted something more robust and not sweet at all. I accomplished this by letting the flavor of the root vegetables shine through with the assistance of a few savory seasonings.

Butternut Squash Potato Soup

I used a medley of seasoning to accomplish such a savory feat. And I must say the minced garlic added it’s brand of flavorful magic too.

Ingredients:

• 1 medium acorn squash, roasted
• 2-3 small summer squash, roasted
• 1 large russet potato, roughly peeled with some skin left on and cut into cubes
• 3 cups of reduced sodium chicken or vegetable stock
• 1 cup heavy cream
• 2 large cloves of garlic
• 2 tablespoons Old Bay seasoning
• 1 tbsp black pepper, freshly cracked
• 1 tsp Chipotle sea salt
• 1/2 tsp ground cinnamon
• 3 tbsp of olive oil, divided
• Kosher salt, to taste
• Cracked black pepper, to taste
• Optional: purple sage and Greek yogurt

Directions:

1. Cut squash in half and brush with olive oil, sprinkle with salt and pepper. Place squash on a cookie sheet or large roasting pan and cook in a 350 preheated over for 2 hours.
2. Remove from oven and allow to cool.
3. When cool enough to safely handle, use a large spoon and remove the soft flesh into a bowl.
4. Add 1 tbsp of olive oil, heavy cream, minced garlic, cracked black pepper, Chipotle sea salt, and ground cinnamon. Mix well, set aside.
5. In a skillet add a single tbsp of olive oil over medium heat. When the oil is hot, add the potatoes, salt and pepper to taste. Brown potatoes then reduce heat to low and cover. Cook until potatoes can be easily pierced with the tines of a fork, set aside.
6. In a large blender add the squash mixture and potatoes.
7. In a large sauce pot add chicken stock and bring to low boil. Add a 1/2 cup at a time to the blender. Pulse slowly to avoid splatter. Keep adding a little at a time until soup reached desired consistency. Adjust flavor to your liking.
8. Serve. Garnish with the purple sage and Greek yogurt.

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5 from 1 vote

Butternut Squash Potato Soup

Author D Durand

Ingredients

• ▢ 1 medium acorn squash roasted
• ▢ 2-3 small summer squash roasted
• ▢ 1 large russet potato roughly peeled with some skin left on and cut into cubes
• ▢ 3 cups of reduced sodium chicken or vegetable stock
• ▢ 1 cup heavy cream
• ▢ 2 large cloves of garlic
• ▢ 2 tablespoons Old Bay seasoning
• ▢ 1 tbsp black pepper freshly cracked
• ▢ 1 tsp Chipotle sea salt
• ▢ 1/2 tsp ground cinnamon
• ▢ 3 tbsp of olive oil divided
• ▢ Kosher salt to taste
• ▢ Cracked black pepper to taste
• ▢ Optional: purple sage and Greek yogurt

Instructions

• Cut squash in half and brush with olive oil, sprinkle with salt and pepper. Place squash on a cookie sheet or large roasting pan and cook in a 350 preheated over for 2 hours.
• Remove from oven and allow to cool
• When cool enough to safely handle, use a large spoon and remove the soft flesh into a bowl.
• Add 1 tbsp of olive oil, heavy cream, minced garlic, cracked black pepper, Chipotle sea salt, and ground cinnamon. Mix well, set aside.
• In a skillet add a single tbsp of olive oil over medium heat. When the oil is hot, add the potatoes, salt and pepper to taste. Brown potatoes then reduce heat to low and cover. Cook until potatoes can be easily pierced with the tines of a fork, set aside.
• In a large blender add the squash mixture and potatoes.
• In a large sauce pot add chicken stock and bring to low boil. Add a 1/2 cup at a time to the blender. Pulse slowly to avoid splatter. Keep adding a little at a time until soup reached desired consistency. Adjust flavor to your liking.
• Serve. Garnish with the purple sage and Greek yogurt.

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