Indulge in a hearty and comforting culinary experience with our vegetarian squash and potato soup, a delectable symphony of flavors that will tantalize your taste buds. This wholesome soup is a harmonious blend of roasted butternut squash, tender potatoes, and an aromatic broth infused with a medley of herbs and spices. As you relish each spoonful, discover the perfect balance of sweet, savory, and earthy notes, making this soup an absolute delight. Additionally, we present a delightful collection of equally enticing recipes, including a creamy butternut squash soup with a touch of maple syrup, a hearty slow-cooker potato soup brimming with bacon and cheese, and a luscious creamy potato and leek soup brimming with rustic charm. Embark on a culinary journey with our diverse selection of squash and potato soups, each promising a unique and satisfying taste sensation.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERNUT SQUASH POTATO SOUP
Potato and Butternut Squash Soup is a comforting and creamy potato soup made with sweet butternut squash. This is a beautiful soup to serve in cooler weather. Top it off with some croutons and a dollop of sour cream.
Provided by Lyuba Brooke
Categories Soup
Number Of Ingredients 15
Steps:
- Heat and melt the butter in a medium pot, on medium heat.
- Peel squash and take out the seeds and membrane. Chop it into small cubes.
- Peel and chop potatoes and onion. Cut potatoes and butternut squash into cubes that are the same size.
- Add onion to the pot and saute until transparent.
- Add potatoes, pressed (or minced) garlic, and butternut squash.
- Add paprika, salt, and pepper and saute for 5-10 minutes, stirring occasionally.
- Add just enough stock to cover the veggies. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
- Take out the bat leaf and discard.
- Slowly transfer content of the pot into a food processor, make sure to crack the lid to let the steam out. Blend well and return to the pot.
- Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
- Serve with a dollop of soup cream, chives, and croutons.
Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 577 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
POTATO AND SQUASH SOUP
Make and share this Potato and Squash Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan melt butter over low heat.
- Cover and cook onion 3 to 5 minutes or until soft.
- Stir in potatoes and squash coating evenly.
- Pour in stock; cover and bring to boil over high heat.
- Reduce heat and simmer for about 30 minutes or until veggies are tender.
- Remove from heat.
- Mash veggies lightly to thicken soup but do not puree.
- Stir in spinach, green onions, pepper to taste.
SQUASH AND VEGGIE SOUP
A delicious, hearty soup.
Provided by Tina Bell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 38.8 g, Fat 0.9 g, Fiber 7.4 g, Protein 4.7 g, SaturatedFat 0.1 g, Sodium 350.4 mg, Sugar 12.8 g
CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)
Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.
Provided by HippieVeganMamaTo5
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
- Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
- Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
- (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
- Heat soup until warm.
Tips:
- Choose the right squash: Butternut squash, kabocha squash, or pumpkin are all good choices for this soup.
- Roast the squash before adding it to the soup: This will help to caramelize the squash and give the soup a richer flavor.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the soup.
- Don't overcook the potatoes: They should be tender but still hold their shape.
- Add the spices to taste: Start with a small amount and then add more to taste.
- Garnish the soup with fresh herbs: This will add a pop of color and flavor.
Conclusion:
This vegetarian squash and potato soup is a delicious and hearty meal that is perfect for a cold day. It is also a great way to use up leftover squash. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for beginner cooks. So next time you're looking for a warm and comforting meal, give this soup a try. You won't be disappointed!
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