Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy potato soup with butternut squash. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Creamy Potato Soup with Butternut Squash is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Creamy Potato Soup with Butternut Squash is something which I have loved my entire life.
Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no.
To get started with this particular recipe, we must prepare a few ingredients. You can cook creamy potato soup with butternut squash using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Potato Soup with Butternut Squash:
- Prepare 3 tbsp vegetable oil
- Get 4 clove garlic, crushed or minced
- Prepare 1/4 tsp dried oregano
- Take 1/9 tsp ground basil
- Prepare 1 medium butternut squash, cubed
- Get 3 cup Vegetable broth
- Prepare 1 cup heavy cream
- Take 1 cup grated cheese of choice
- Make ready 1 cup scallions, chopped
Purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful. Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful! It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can make it even easier and use pre-cut butternut squash, this shortcut comes super.
Instructions to make Creamy Potato Soup with Butternut Squash:
- Heat the oil in a large heavy pot over medium heat. Add the garlic, oregano and cumin and cook, stirring, for approximately two minutes taking care not to burn the garlic.
- Add the diced squash, stirring and sautéing until they get slightly crispy, then remove and set aside.
- Add the potatoes and any more seasonings if you are running low. Cook for about 2 minutes while stirring.
- Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes.
- Remove the pot from the heat and using an immersion blender, blend until smooth, or using a food processor, process until smooth. If you prefer some texture blend until only a few pieces of potato remain whole. If you've used a processor, return it to the pot when done.
- Add the cream and whisk well to combine. Season with salt and pepper as needed.
- Add the sauteed Squash, then return to the stove and cook until heated through.
- Ladle the soup into serving bowls and top with pinches of the cheese and scallions. Serve immediately.
My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great. It is made with roasted butternut squash, sweet potato and just a hint of spice. Besides that I have quite an extensive soup category on Vikalinka, a From elegant and creamy blended soups to rustic and chunky ones.
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