Easiest Way to Prepare Tasty 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. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no.

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. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful! It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can have Creamy Potato Soup with Butternut Squash using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Creamy Potato Soup with Butternut Squash

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

You can make it even easier and use pre-cut butternut squash, this shortcut comes super. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Quick slow cooker recipe for creamy butternut squash and sweet potato soup. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.

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 easy to prepare, and the incredible flavor of the butternut squash really shines. So I made the easiest, creamy fall soup (ever) and served it in roasted acorn squash "bowls." The result is a creamy, decadent, nutrient-rich soup that will "wow" guests and leave you feeling all warm. Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which brings an extra touch of sweet, tart flavors to Also, would it throw off the flavor if I added in diced sweet potatoes? My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

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