Hi, I am Jane. Today, I will show you a way to prepare creamy potato soup with butternut squash recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Potato Soup with Butternut Squash Recipe
Creamy Potato Soup with Butternut Squash is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Creamy Potato Soup with Butternut Squash is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook creamy potato soup with butternut squash using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy Potato Soup with Butternut Squash:
- Get 3 tbsp vegetable oil
- Make ready 4 clove garlic, crushed or minced
- Take 1/4 tsp dried oregano
- Prepare 1/9 tsp ground basil
- Get 1 medium butternut squash, cubed
- Take 3 cup Vegetable broth
- Make ready 1 cup heavy cream
- Prepare 1 cup grated cheese of choice
- Take 1 cup scallions, chopped
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.
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