Creamy Butternut Squash Potato Soup

Creamy Butternut Squash Potato Soup is rich, thick, creamy delicious!  Easy to make and full of flavor, this creamy butternut squash potato soup makes a perfect soup on a cold chilly night.  It’s vegan, dairy-free, and loaded with butternut squash, plus lovely seasonings including curry powder, and ready for dinner in 25 minutes.  So good, you can have a second bowl, guilt-free!

Our Creamy Butternut Squash Soup…

For me, 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 did the job!

Plus, there’s no need to add any creams, to thicken it or give it a luscious texture.

Best of all, it’s super creamy without adding any extra calories or fat to it.  (we love that!)

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

It’s not too sweet, with the perfect balance of flavor in this soup, making it very enjoyable to eat.

Because of its wonderful thick and creamy texture, this soup is very comforting with every spoonful!

Creamy Butternut Squash Potato Soup by

Quick Notes and Tips…

Butternut squash potato soup can be made ahead of time, even the night before, and reheated the next day.  This is perfect when entertaining guests. 

It’s happened to be one of our favorite ways to use butternut squash.

Options to Jazz it up! 

  • We enjoy serving this soup with a sprinkle of crispy bacon or crispy pieces of prosciutto on top. 
  • It’s even delicious with some croutons tossed on top for some added crunch. 
  • Or serve it simply with some fresh cracked pepper on top.
  • And of course, some grated Parmesan cheese at the table for those who don’t mind a little more flavor and richness to it.

Our family loves this soup because it’s very light and not overly sweet making this a perfect soup to serve as the first course to any meal.

How to make Creamy Butternut Squash Potato Soup?

(*Full recipe card below!) For our recipe, you will need the following ingredients:

  • olive oil
  • onion – one onion chopped is all you need
  • curry powder
  • crushed red pepper
  • Himalayan salt
  • black pepper
  • Idaho potato – one large potato chopped
  • butternut squash – about 1 pound and chopped
  • vegetable stock or broth – you will only need about 3 cups
  • Optional: grated Parmesan cheese, to serve at the table

Easy Directions to make our Creamy Squash Soup:

  1. Simply saute the vegetables in a soup pot with olive oil for a few minutes.
  2. Toss in the seasonings.
  3. Add the chopped squash and potato.
  4. Pour in the broth and cover. Simmer for 20 minutes.
  5. Then blend, and puree into a creamy smooth mixture.

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.

Creamy Butternut Squash Potato Soup by

Our creamy butternut squash soup is truly delicious!

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.

An ideal soup to share with family and friends.  It’s truly wonderful, take our word for it!

You have to try it!


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Creamy Butternut Squash Potato Soup by

You might enjoy additional butternut squash recipes, try these: 

And, finally, More Creamy Soups for you to try…


Yield: 4 to 6 servings

Creamy Butternut Squash Potato Soup

Creamy Butternut Squash Potato Soup by

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. In a medium soup pot, heat oil on medium heat. Add the chopped onion.
  2. Sauté the onion for 5 minutes. Then add in the curry powder, salt, red pepper, and black pepper.
  3. Add the chopped potato and butternut squash.
  4. Add 3 cups of vegetable broth. Cover with lid.
  5. Bring to boil, reduce heat and simmer for 20 minutes.
  6. Turn off heat. Allow to cool down. Taste for salt, and season with salt to taste.
  7. 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.
  8. Ladle the soup into bowls. Garnish with chopped parsley. The soup should be thick and creamy. Serve warm.
  9. Optional: serve with some freshly cracked black pepper on top, or with some grated Parmigiano-Reggiano cheese and serve!
  10. Serves 4 to 6


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

Nutrition Information:


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

Did you make this recipe?

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Thanks for stopping by!

Happy and Healthy Cooking! 🙂

xo anna and liz

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Welcome! From Anna and Liz

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  1. Thank you for posting this recipe, it was very rich, tasty and healthy; no cream involved. Next time I will add more curry as that is a flavor we especially enjoy. Instead of peeling and chopping the squash I roasted half of one we had left over, it was just the right amount. Easy to just scoop out the cooked squash. This is definitely a keeper!

    1. Thank you so much, Michele!! We love to get feedback about our recipes….and we hope you will try others!:) Thanks again!!

  2. What a beautiful soup! I so enjoy cream soups like this, whether they be of squash or almost any vegetable. Complimenti and happy holidays to you!

  3. Looks like a wonderful soup – love the addition of the curry and the potato – lovely!Mary x