Potato and Squash Soup

Get ready to indulge in the comforting warmth of Potato and Squash Soup, a velvety blend of hearty potatoes and sweet butternut squash, perfectly balanced with aromatic garlic, onions, and a subtle hint of nutmeg. This creamy, soul-soothing soup is simmered in savory vegetable stock and enriched with a swirl of heavy cream for a luscious texture that feels like a hug in a bowl. Ready in just under an hour, it’s the ideal quick and easy fall or winter recipe, brimming with wholesome flavors and perfect for family dinners or cozy nights in. Garnished with fresh parsley, this one-pot wonder isn't just delicious—it's an eye-catching centerpiece for your table. Whether you’re looking for a nourishing appetizer, a light lunch, or a vegetarian-friendly main course, this simple yet sophisticated soup will leave everyone asking for seconds!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 1 small (about 2 lbs) Butternut squash
• 1 large Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 4 cups Vegetable stock
• 0.5 cup Heavy cream
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 2 tablespoons (optional, for garnish) Chopped parsley

Directions

Step 1

Peel and cube the potatoes and butternut squash into roughly 1-inch pieces for even cooking.

Step 2

Dice the onion and mince the garlic cloves.

Step 3

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 4

Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Step 5

Add the cubed potatoes and butternut squash to the pot, stirring to coat them in the olive oil and onion mixture.

Step 6

Pour in the vegetable stock and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the potatoes and squash are tender when pierced with a fork.

Step 8

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a standard blender in batches and blend until smooth, then return it to the pot.

Step 9

Stir in the heavy cream, ground nutmeg, salt, and black pepper. Adjust seasoning to taste.

Step 10

Heat the soup gently over low heat, stirring occasionally, for 3-5 minutes to incorporate the cream.

Step 11

Serve hot, garnished with fresh chopped parsley if desired.

Nutrition Facts

Serving size	(2815.3g)

Amount per serving	% Daily Value*
Calories	2038.1

Total Fat 78.4g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 120mg	0%
Sodium 4746.0mg	0%
Total Carbohydrate 304.2g	0%
Dietary Fiber 57.2g	0%
Total Sugars 48.6g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 670.0mg	0%
Iron 18.0mg	0%
Potassium 7897.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 8.3%

Carbs: 58.0%