Creamy Butternut Squash and Potato Soup
Delight in the rich and velvety Creamy Butternut Squash and Potato Soup, a comforting dish perfect for any season. This soup combines the earthy sweetness of butternut squash with the robust flavors of beef stock, enhanced with aromatic vegetables and a touch of parmesan. A wonderfully warm and satisfying soup, it’s perfect as a starter or a main course.
N/A
Servings
180 kcal
Calories
11
Ingredients
Ingredients
unsalted butter
4 tablespoons (none)
onion
1 medium (chopped)
tomatoes
1 medium (peeled, seeded, and coarsely chopped)
garlic clove
1 small (minced)
crushed red pepper flakes
1/2 teaspoon (chopped fine)
butternut squash
2 lbs (cut into 1/2 in cubes, peeled, seeded)
beef stock
4 cups (none)
kosher salt
2 teaspoons (none)
sugar
1/2 teaspoon (none)
potato
1 cup (diced into 1/4 inch cubes)
parmesan cheese
3 1/2 teaspoons (grated for serving)
Instructions
1
1) In a large saucepan, melt the butter over medium heat. Once melted, add the chopped onion, peeled and chopped tomatoes, minced garlic, and crushed red pepper flakes. Stir occasionally for about 10 minutes until the onions are translucent and the mixture is fragrant.
2
2) Incorporate the cubed butternut squash into the saucepan, followed by the beef stock. Sprinkle in the kosher salt and sugar. Stir well to combine all the ingredients.
3
3) Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Cover the saucepan and let it simmer for about 30 minutes, or until the butternut squash is tender and easily falls apart when touched.
4
4) Remove the saucepan from heat. Using an immersion blender or a countertop blender, purée the soup until it achieves a smooth consistency. If using a countertop blender, return the puréed soup to the saucepan.
5
5) Add the diced potatoes to the soup. Return the saucepan to medium heat and cook for an additional 15 minutes, or until the potatoes are tender and cooked through.
6
6) Serve the soup hot, garnished with freshly grated parmesan cheese for an added touch of flavor.
Nutrition Information
8.6 g
Fat
22.9 g
Carbs
5.7 g
Protein
2.9 g
Fiber
3.1 g
Sugar
800 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Butternut Squash and Potato Soup?
It is a rich and velvety soup that combines the earthy sweetness of butternut squash with beef stock, aromatic vegetables, and a touch of parmesan.
What are the primary ingredients in this soup?
The main ingredients include butternut squash, potatoes, onion, tomatoes, garlic, beef stock, butter, and parmesan cheese.
How long should the butternut squash simmer?
The squash should simmer for approximately 30 minutes until it is tender and easily falls apart.
How should the butternut squash be prepared?
The squash should be peeled, seeded, and cut into 1/2 inch cubes.
What kind of stock is used for this recipe?
This recipe specifically calls for 4 cups of beef stock.
How many calories are in a serving of this soup?
Each serving contains 180 kcal.
Does this soup have any spice?
Yes, it includes 1/2 teaspoon of crushed red pepper flakes for a touch of heat.
How do you achieve the creamy consistency?
The soup is puréed using an immersion or countertop blender after the squash has simmered.
When are the potatoes added to the recipe?
Diced potatoes are added to the saucepan after the squash base has been puréed.
What is used to garnish the soup?
The soup is garnished with freshly grated parmesan cheese.
Can I use a countertop blender for this recipe?
Yes, you can use a countertop blender to purée the soup, then return it to the saucepan to finish cooking.
How much butter is required?
The recipe requires 4 tablespoons of unsalted butter.
How long do the potatoes need to cook?
The potatoes should be cooked for an additional 15 minutes or until they are tender.
What vegetables are sautéed at the beginning?
Chopped onion, peeled and chopped tomatoes, and minced garlic are sautéed first.
Is there sugar in this soup?
Yes, 1/2 teaspoon of sugar is added to enhance the flavors.
How much fat is in one serving?
One serving contains 8.6 g of fat.
What is the sodium content of this recipe?
The soup contains 800 mg of sodium per serving.
What size should the potato cubes be?
The potatoes should be diced into 1/4 inch cubes.
How much parmesan cheese is needed?
The recipe calls for 3 1/2 teaspoons of grated parmesan cheese for serving.
Is this soup suitable for autumn or winter?
Yes, it is tagged as both an autumn recipe and a winter warmer.
How many grams of protein does this soup provide?
This soup provides 5.7 g of protein per serving.
What type of salt should be used?
The recipe specifically recommends using 2 teaspoons of kosher salt.
What is the carbohydrate count?
There are 22.9 g of carbohydrates per serving.
How should the tomatoes be prepared?
The tomatoes should be peeled, seeded, and coarsely chopped.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy soup' suitable for home cooks.
How much fiber is in the soup?
There are 2.9 g of fiber per serving.
What is the preparation for the garlic?
One small garlic clove should be minced before being added to the pan.
How much sugar is in each serving?
Each serving contains 3.1 g of sugar.
Can I use an immersion blender?
Yes, an immersion blender can be used to purée the soup directly in the saucepan.
How many ingredients are in this recipe total?
There are 11 ingredients used in this recipe.