With the cold fronts that seem to be coming across the country, how about another comforting soup to get us through?! One of my favorite soups, big shocker, is potato soup…and then Jo introduced me to butternut squash (she’s opened my eyes and stomach to a wonderful world of veggies, if you hadn’t noticed by now). Well, it seems to be a popular combo – this butternut squash and potato – so let’s turn it into a simple and creamy soup, shall we! 
With this recipe, I can usually get about 3-4 servings from it; ergo I have lunch for two days after making it – I always go back for a second serving the night I make it. You could double the recipe if you have a super large squash, or a bunch of potatoes…and want more leftovers.
Ingredients:
olive oil
1 large butternut squash, cubed [skin and seeds discarded]
1 yellow onion, sliced
3-4 cloves garlic, sliced
about 4 lbs butter-gold potatoes
salt/pepper to taste
dash of cayenne
1/2-3/4 tsp of cumin
1/4-1/2 tsp sage
vegetable broth
Directions:
1. Preheat oven to 450°F and bring a pot of water to boil. Dice the potatoes and boil in salted water until soft.
2. Peel and cube the butternut squash, slice the onion and garlic — brush all with olive oil, sprinkle with salt and pepper, roast in preheated oven for about 10-15 minutes or until starting to brown and looking yummy: after about 15 min, turn it to broil for about 2 min to brown if not already brown.
Cut into manageable slivers and peel the skin. I treat it like peeling a cantaloupe or honeydew melon.
Cube squash and roast in oven.
3. Pour off potato water, saving a bit for the soup — maybe 1/2-1 C — or use veggie broth.
4. Puree all ingredients in food processor, using potato water and/or veg broth as needed to create soupy, but not watery texture.
5. Return to stock pot, adding spices, salt/pepper to taste, stir, and serve.
*Garnish with vegan herb croûtons…and sprinkle with fresh black pepper.
Happy Cooking!
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I love all the hearty fall soups that bloggers are bloggy-bloggin’ about these days. This is another great one to add to the growing list! Squash rocks my world.
My favourite soup is potato soup too! I need to pick up some butternut and try this one. Yay for simple and creamy soups.
I’m really pleased with how this soup opened my world to the squashes – I wasn’t big on them until Jo introduced me to this soup, and then I thought..hmm..these ’squashes’ aren’t so bad – I think I can do much good with them! And I really like that I can get creamy soups without any creamy liquid – even vegan creams. I was never big on adding creams to my soups before, and then I discovered that the wonderful vegetable, the glorious potato, makes a wonderful “cream” substitute. Is there anything the potato can’t do?!
The potato is the greatest vegetable EVER! I am definitely making this, but you knew that already!
I made this for dinner today….SO GOOD! I had never had butternut squash before…it tastes a lot like a sweet potato (at least to us), had someone told me that I would have tried it sooner!! Thanks Sara
This is amazing, made it last night for me and my man and neither of us a veggies but it was fantastic, will definately be making it again, thanx for the recipe, i always find it hard to find recipes including potato and butternut squash that doesn’t involve another main ingredient. Am very pleased
Thanks Ami!!! I’d be intrigued to hear if you and your non-veggie man try out anything else, and what you guys think of it!
I made this again, its really good on the cold winter nights, but I have made alot this time, what is the best way of storing it, can i freeze it or should i just put it in the fridge? Thanx A
Well, I guess it depends on how long you plan on keeping it Ami. I’ve left it in the fridge about a week, but I’ve never had enough to last longer than that so I can’t tell you with any experience. Also, I’ve never frozen any soup before…so I’ll put it to Nikki (veganverve) who often freezes foods and lets me know how it works out…
Ok, here’s what Nikki says: “I’ve frozen pretty much every soup but this one actually…but I see absolutely no reason it cannot be frozen. Just once she wants to have it again she should let it defrost (even can just put it in a pot on medium to let it do the defrosting) and she will most likely have to add some more moisture. For this soup I would recommend using some veggie broth. It is always a case by case basis so I can’t recommend a certain amount of veggie broth. She may also want to add some more salt/pepper since it tends to lessen after freezing. And if she were to defrost in the pot rather than defrosting over night or whatever, if done this way I recommend putting some veg broth in the pot as well….all depends on how much soup, but a cup should do. From there she can add more veg broth/salt/pepper as necessary.”
Hope that helps Ami!!
Thank u that was a great help, i will let you know if it works or not.
Thanx again Ami
[...] some toast or a piece of fruit. Then, for lunch, have something light like tomato or potato and/or butternut soup, even a brothy soup like vegetable noodle. You want to avoid heavy things like beans or sweets. You [...]
I was perusing your recipes looking for a good side dish…I forgot about this recipe, I made it last fall – now I want some right now!! It was so good!!