Silky Butternut Squash and Potato Soup
Experience the warmth and comfort of fall with this Silky Butternut Squash and Potato Soup. Bursting with the natural sweetness of roasted butternut squash and earthy potatoes, this velvety soup is naturally creamy without any dairy. Cooked slowly to develop rich flavors and pureed to perfection, it's the ideal starter or accompaniment for any meal. This wholesome recipe embraces the beauty of simple ingredients and is sure to become a family favorite throughout the seasons.
N/A
Servings
100
Calories
8
Ingredients
Ingredients
Celery rib
1 (chopped)
Carrot
1 (chopped)
Medium onion
1 (chopped)
Olive oil
2 tablespoons (for sautéing)
Butternut squash
1 lb (peeled and cubed)
Potato
½ lb (peeled and cubed)
Salt
1-2 teaspoons (to taste)
Hot water
4 cups (for cooking)
Instructions
1
Begin by finely chopping the celery rib, carrot, and onion.
2
Peel and cube the butternut squash and potatoes into approximately 1-inch pieces.
3
In a 3 or 4-quart pot, heat the olive oil over low heat. Add the chopped celery, carrot, and onion, and sauté gently for about 10 minutes until they are soft and fragrant.
4
Stir in the cubed butternut squash and potatoes, followed by the hot water. Season with salt to taste.
5
Cover the pot and let the mixture simmer on low heat for 20 to 25 minutes, or until the vegetables are fork-tender.
6
Once cooked, remove the pot from heat and allow the soup to cool slightly before blending. Puree the mixture in a food processor or blender until smooth and creamy. You may need to do this in batches.
Nutrition Information
2.25g
Fat
17.5g
Carbs
1.5g
Protein
4g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is this Silky Butternut Squash and Potato Soup vegan?
Yes, this soup is naturally vegan as it uses olive oil and contains no dairy or animal products.
Is the recipe gluten-free?
Yes, this recipe is naturally gluten-free because it is made entirely from vegetables, oil, and water.
How many calories are in a serving of this soup?
Each serving contains approximately 100 calories.
What is the fat content per serving?
The soup contains 2.25g of fat per serving.
How much fiber does this butternut squash soup provide?
This soup is high in fiber, providing 4g per serving.
Can I make this soup without dairy?
Yes, the soup is naturally creamy and velvety without any dairy ingredients, thanks to the blended potatoes and squash.
What kind of squash is used in this recipe?
The recipe calls for 1 lb of butternut squash, peeled and cubed.
What role do potatoes play in this soup?
The potatoes add an earthy flavor and contribute to the naturally creamy and thick texture when pureed.
How long should I simmer the vegetables?
The mixture should simmer on low heat for 20 to 25 minutes, or until the vegetables are fork-tender.
Do I need to peel the vegetables?
Yes, both the butternut squash and the potatoes should be peeled and cubed into 1-inch pieces before cooking.
Can I substitute the water with broth?
While the recipe uses 4 cups of hot water, you can use vegetable broth if you prefer a more savory depth of flavor.
Is it necessary to sauté the vegetables first?
Yes, sautéing the celery, carrot, and onion for 10 minutes helps them become soft and fragrant, building a rich flavor base.
How do I achieve a silky smooth texture?
Once cooked and slightly cooled, puree the mixture in a food processor or blender until it is completely smooth.
Is this soup suitable for weight loss?
Yes, it is a healthy choice as it is low in calories (100) and contains no cholesterol.
Can this soup be frozen?
Yes, this vegetable-based soup freezes well. Store it in an airtight container once it has cooled.
What size pot should I use?
A 3 or 4-quart pot is ideal for preparing this amount of soup.
How much salt should I add?
The recipe suggests 1-2 teaspoons of salt, but you should adjust it to your personal taste.
What are the aromatic base ingredients?
The aromatic base consists of one celery rib, one carrot, and one medium onion, all finely chopped.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the pot to puree the soup until it reaches the desired consistency.
Is there any cholesterol in this soup?
No, this recipe is naturally cholesterol-free because it uses only plant-based ingredients.
How much protein is in each serving?
There is approximately 1.5g of protein per serving.
Why is this soup considered a comfort food?
Its warm temperature, natural sweetness, and velvety texture make it a soothing and wholesome meal for cold weather.
What size should the vegetable cubes be?
Aim for approximately 1-inch pieces to ensure even and timely cooking.
How many ingredients are required in total?
There are 8 ingredients: celery, carrot, onion, olive oil, butternut squash, potato, salt, and hot water.
Can I add spices to the recipe?
Yes, adding spices like nutmeg, ginger, or black pepper can enhance the natural flavors of the squash.
What is the total carbohydrate count?
Each serving contains 17.5g of carbohydrates.
Does this soup contain added sugar?
No, the 2.5g of sugar listed comes naturally from the vegetables, particularly the roasted butternut squash.
What type of oil is best for this recipe?
The recipe recommends olive oil for its healthy fats and light flavor during the sautéing process.
Can I prep the vegetables in advance?
Yes, you can peel and cube the squash and potatoes ahead of time and store them in the refrigerator to save time.
How many servings does this recipe make?
While the serving count isn't specified, the 1.5 lbs of main vegetables and 4 cups of water typically yield 4 to 6 servings.