Butternut potato soup recipe with 2 cups butternut squash, 2 potatoes, 1 onion, 3 cups broth & ½ cup cream, easy, creamy comfort perfect for cozy nights.
Ingredients for Butternut Potato Soup Recipe
| Ingredient | Amount | Purpose |
|---|---|---|
| Butternut squash | 1 medium (about 900 g) | Adds natural sweetness and depth |
| Yukon Gold Potatoes | 2 medium | Creates creamy body and thickness |
| Onion | 1 medium | Builds savory base flavor |
| Garlic | 3 cloves | Enhances aroma and warmth |
| Vegetable or chicken broth | 4 cups | Forms the soup base |
| Olive oil | 2 tbsp | For sautéing and roasting |
| Salt & black pepper | To taste | Balances flavors |
| Cream or coconut milk (optional) | ½ cup | Adds richness if desired |
How to Make Butternut Potato Soup Recipe
Prepare the Vegetables
Peel the butternut squash and potatoes, then cut them into evenly sized cubes. This helps everything cook at the same pace and improves the final texture of the soup.
Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and lightly translucent. Stir in the garlic and cook briefly until aromatic.
Simmer the Soup
Add the squash and potatoes to the pot, then pour in the broth. Bring to a gentle boil, reduce the heat, and let it simmer until the vegetables are completely tender.
Blend Until Creamy
Blend the soup until smooth using an immersion blender or countertop blender. Season with salt and black pepper, then add cream or coconut milk if desired. Adjust thickness with extra broth and serve warm.
5 Comfort Variations of Butternut Potato Soup Recipe
Classic Creamy Comfort
This version stays close to the original butternut potato soup recipe. Finish the blended soup with a splash of heavy cream and a pinch of nutmeg. The result is smooth, rich, and ideal for anyone who loves a traditional, cozy bowl of soup.
Vegan & Dairy-Free Option
For a plant-based butternut squash potato soup, replace cream with coconut milk and use vegetable broth. The potatoes still provide plenty of creaminess, while the coconut milk adds a subtle richness without overpowering the squash.
Roasted Vegetable Depth
Roast the butternut squash and potatoes before simmering. Roasting caramelizes the vegetables and adds deeper flavor, making this variation perfect for fall and winter dinners when you want something more robust.
Lightly Spiced Warming Bowl
Add mild spices like cumin, smoked paprika, or a small amount of curry powder while simmering. This variation keeps the soup comforting while adding gentle warmth and complexity.
Chunky Rustic Style
Blend only half of the soup and leave the rest chunky. This creates a heartier texture and works well if you prefer a more filling, spoonable soup with visible pieces of potato and squash.
Storage and Reheating
| Method | Storage Time | Tips for Reheating |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth if the soup thickens. |
| Freezer | Up to 3 months | Cool completely before freezing in freezer-safe containers or ziplock bags. Thaw overnight in the fridge. Reheat on the stove or microwave, stirring and adding liquid if needed. |
| Meal Prep Portions | 1–2 days in fridge | Divide into single-serving containers for easy grab-and-go meals. Reheat in the microwave or on the stovetop for quick lunches. |
Serving Suggestions
Choose the Right Bowl
Serve this butternut potato soup recipe in deep bowls to keep it warm longer and highlight its creamy texture.
Add Simple Garnishes
Top the soup with toasted pumpkin seeds, fresh herbs, or a light swirl of cream or coconut milk. These small additions add contrast without overpowering the flavor.
Pair It Thoughtfully
This soup pairs well with crusty bread, garlic toast, or a simple green salad. The combination turns the soup into a satisfying, complete meal.
Serve for Any Occasion
Whether for a casual dinner or a cozy gathering, this soup fits easily into both everyday meals and special occasions.
Nutrition Benefits of Butternut Potato Soup Recipe
| Nutrient | Amount per Serving | Benefit |
|---|---|---|
| Calories | 150–180 kcal | Light and filling |
| Carbohydrates | 28 g | Provides steady energy |
| Fiber | 5 g | Supports digestion and fullness |
| Protein | 3 g | Helps maintain muscle mass |
| Fat | 4–6 g | Healthy fats if using olive oil or coconut milk |
| Vitamin A | 120% DV | Boosts immunity and eye health |
| Vitamin C | 20% DV | Supports immunity and skin health |
FAQs About Butternut Potato Soup Recipe
Q1: Can I make this butternut potato soup recipe vegan?
Yes! Use vegetable broth and substitute cream with coconut milk or cashew cream for a creamy, dairy-free version.
Q2: How long will it stay fresh?
Store in an airtight container in the fridge for 3–4 days. For longer storage, freeze up to 3 months.
Q3: Can I thicken the soup naturally?
Absolutely. Use extra potatoes or blend part of the soup to create a thicker, creamier texture.
Q4: What spices enhance the flavor?
Nutmeg, thyme, smoked paprika, or a touch of mild curry powder complement the squash and potatoes.
Q5: Can I make this ahead of time?
Yes, it reheats well and actually tastes better after a few hours as flavors meld.
