Name: Creamy Butternut Squash Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 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 (about 1.5 cups); 1 pound butternut squash - chopped; 3 cups vegetable stock; Optional: grated Parmesan cheese at the table

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Creamy Butternut Squash Potato Soup is rich, thick, creamy delicious! Easy to make and full of flavor, this soup is vegan, dairy-free, and loaded with butternut squash. So good, you can have a second bowl, guilt-free!

A white bowl and plate with a serving of a thick creamy orange colored soup with black pepper on top.

Creamy Butternut Squash Potato Soup…

This is the most delicious tasting and lusciously creamy butternut squash potato soup! Reason why? Simply because butternut squash alone is much too sweet. So I decided to throw a potato into my recipe to give the squash some balance in flavor. And it worked!

It is not only smooth and tasty, but also very healthy and loaded with nutrients for the whole family to enjoy. For more vegan and dairy-free soup recipes, try our Cream of Zucchini Soup – without cream, Easy Brussels Sprouts Soup, Curried Carrot and Sweet Potato Ginger Soup, and Easy Broccoli Zucchini Soup. And, for a lighter soup recipe, don’t forget try our Italian Venetian Soup – it’s the best!

Great Reasons To Make This Soup…

It’s not too sweet. And it has the perfect balance of flavor in this soup, making it very enjoyable to eat. Plus, some of the seasonings include curry powder, offering a subtle warm and cozy flavor. And it is ready for dinner in under 30 minutes.

Because of its wonderful thick and creamy texture, this soup is very comforting with every spoonful! Best of all, there’s no need to add any creams, it’s super creamy without adding any extra calories or fat to it. (we love that!)

This soup is simply pureed, similar to our 10 Healthy Vegetable Soups which are also low in calories and fat, and dairy-free.

A white bowl over a dinner plate filled with a thick pureed butternut squash potato soup.

Notes and Tips…

Butternut squash potato soup can be made ahead of time, even the night before, and reheated the next day.
It is a soup that is ideal for entertaining guests at a dinner party, and serve it as the first course to any meal.

How to make Creamy Butternut Squash Potato Soup?

For our recipe, you will need the following ingredients: (*Plus our Full recipe card is located at the bottom)

Ingredients You Will Need:

Olive Oil – choose an olive oil that’s good for sautéing.
Onion– you will need one onion and chopped.
Seasonings- curry powder, red pepper flakes, salt, and freshly cracked black pepper.
Idaho potato – you will need 1 potato for this recipe.
Butternut Squash – one pound of butternut squash will suffice.
Broth – choose an good quality vegetable stock or broth.
Optional: and some family members prefer some grated Parmesan cheese, to serve at the table.

A spoonful of creamy, think butternut squash soup served in a white bowl.

Quick Overview To Make This Soup:

First Cook The Vegetables: Simply sauté the chopped onion in a soup pot with a drizzle of olive oil for a few minutes.
Season: Toss in the seasonings.
Add in the Veggies: Add the chopped squash and potato.
Add the Broth: Pour in the broth and cover. Simmer for 20 minutes.
Then Blend: Finally, puree the mixture into a creamy smooth mixture and serve.

Variations to Jazz it up!

Sprinkle of crispy bacon or crispy pieces of prosciutto on top.
Toss some of your favorite croutons on top for some added crunch.
Or serve it simply with some fresh cracked pepper on top (as we did here).
And of course, some grated Parmesan cheese at the table for those who don’t mind a little more flavor and richness to it.

Storing and Freezing…

To Store: First, be sure to allow the soup to cool completely before storing it in a sealed container. Then keep it chilled in the fridge. It will stay fresh for up to 4 days. If any longer, it is best to transfer it to your freezer and freeze it for another dinner or lunch later in the month.

To Freeze: Like most of our soup recipes, this one also freezes beautifully. Be sure to allow it to thaw on your counter before transferring it to a pot and simmer to reheat it thoroughly. It freezes well for up to one month.

A spoon is scooping up some creamy butternut squash soup.

A Delicious Starter…

An ideal soup to share with family and friends. The smooth creamy texture leaves you with a warm feeling on any cold winter’s day. It’s easy enough to make during any weeknight and company-worthy for a dinner party.

It’s truly wonderful, take our word for it! You have to try it!

ENJOY!!

Love Butternut Squash? Try These Next!

Hello friends! Are you cooking with us? If you try our butternut squash potato soup, let us know and leave a comment and a star rating below! Or snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest; and be sure to tag us @2sistersrecipes.

Creamy Butternut Squash Potato Soup

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Creamy Butternut Squash Potato Soup is rich, thick, and creamy. It is vegan, dairy-free, and loaded with flavor! This soup is easy to make for any night, but also a dish that is company worthy for a dinner party.

Ingredients

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 (about 1.5 cups)
1 pound butternut squash - chopped
3 cups vegetable stock
Optional: grated Parmesan cheese at the table

Instructions

In a medium soup pot, heat oil on medium heat. Add the chopped onion.
Sauté the onion for 5 minutes. Then add in the curry powder, salt, red pepper, and black pepper.
Add the chopped 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, and season with salt to taste.
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 at low speed. This is because when blending hot liquids, the heat may cause the lid to pop off, so please be careful. Transfer the liquid back to the pot. NOTE: If the soup is too thick, you may add a little water.
Ladle the soup into bowls. Garnish with chopped parsley. The soup should be thick and creamy. Serve warm.
Optional: serve with some freshly cracked black pepper on top, or with some grated Parmigiano-Reggiano cheese and serve!
Serves 4 to 6

Notes

1 cup gives you: Calcium 47mg, Iron 1mg, and Potassium 374mg

Nutrition Information:

Yield: 4 to 6 servings Serving Size: 1 serving (1 cup)
Amount Per Serving: Calories: 96Total Fat: 4.8gCarbohydrates: 13.9gFiber: 2.3gSugar: 2.6gProtein: 1.4g

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Happy and Healthy Cooking! 🙂

Thanks for stopping by!

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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