Butternut Squash Potato Soup
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Butternut Squash Potato Soup might be a recipe you should try. For $3.97 per serving, you get a main course that serves 3. One portion of this dish contains approximately 27g of protein, 45g of fat, and a total of 679 calories. This recipe from Premeditated Left Over requires old bay seasoning, black pepper, garlic, and olive oil. 46 people have tried and liked this recipe. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Butternut Squash And Sweet Potato Soup, Butternut Squash And Sweet Potato Soup, and Butternut Squash Sweet Potato Soup.
Servings: 3
Ingredients:
1 medium acorn squash, roasted
1 tbsp black pepper, freshly cracked
2 large cloves of garlic
Optional: purple sage and Greek yogurt
½ tsp ground cinnamon
1 cup heavy cream
Kosher salt, to taste
2 tablespoons Old Bay seasoning
3 tbsp of olive oil, divided
Cracked black pepper, to taste
1 large russet potato, roughly peeled with some skin left on and cut into cubes
1 tsp Chipotle sea salt
2-3 small summer squash, roasted
3 cups of reduced sodium chicken or vegetable stock
Equipment:
baking sheet
roasting pan
oven
bowl
pot
blender
frying pan
Cooking instruction summary:
Cut squash in half and brush with olive oil, sprinkle with salt and pepper. Place squash on a cookie sheet or large roasting pan and cook in a 350 preheated over for 2 hours.Remove from oven and allow to coolWhen cool enough to safely handle, use a large spoon and remove the soft flesh into a bowl.Add 1 tbsp of olive oil, heavy cream, minced garlic, cracked black pepper, Chipotle sea salt, and ground cinnamon. Mix well, set aside.In a skillet add a single tbsp of olive oil over medium heat. When the oil is hot, add the potatoes, salt and pepper to taste. Brown potatoes then reduce heat to low and cover. Cook until potatoes can be easily pierced with the tines of a fork, set aside.In a large blender add the squash mixture and potatoes.In a large sauce pot add chicken stock and bring to low boil. Add a cup at a time to the blender. Pulse slowly to avoid splatter. Keep adding a little at a time until soup reached desired consistency. Adjust flavor to your liking.Serve. Garnish with the purple sage and Greek yogurt.
Step by step:
1. Cut squash in half and brush with olive oil, sprinkle with salt and pepper.
2. Place squash on a cookie sheet or large roasting pan and cook in a 350 preheated over for 2 hours.
3. Remove from oven and allow to cool
4. When cool enough to safely handle, use a large spoon and remove the soft flesh into a bowl.
5. Add 1 tbsp of olive oil, heavy cream, minced garlic, cracked black pepper, Chipotle sea salt, and ground cinnamon.
6. Mix well, set aside.In a skillet add a single tbsp of olive oil over medium heat. When the oil is hot, add the potatoes, salt and pepper to taste. Brown potatoes then reduce heat to low and cover. Cook until potatoes can be easily pierced with the tines of a fork, set aside.In a large blender add the squash mixture and potatoes.In a large sauce pot add chicken stock and bring to low boil.
7. Add a cup at a time to the blender. Pulse slowly to avoid splatter. Keep adding a little at a time until soup reached desired consistency. Adjust flavor to your liking.
8. Serve.
9. Garnish with the purple sage and Greek yogurt.
Nutrition Information:
covered percent of daily need
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