Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, creamy potato soup with butternut squash. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Creamy Potato Soup with Butternut Squash is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Creamy Potato Soup with Butternut Squash is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 3 tbsp vegetable oil
- Get 4 clove garlic, crushed or minced
- Prepare 1/4 tsp dried oregano
- Make ready 1/9 tsp ground basil
- Get 1 medium butternut squash, cubed
- Prepare 3 cup Vegetable broth
- Prepare 1 cup heavy cream
- Take 1 cup grated cheese of choice
- Make ready 1 cup scallions, chopped
Home; About; Recipe Index; Substitution Solutions; Contact; Kid-Friendly Recipes. Using an immersion blender puree soup. Creamy Potato Soup with Butternut Squash step by step. Heat the oil in a large heavy pot over medium heat.
Steps 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.
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.. Creamy Butternut Squash and Potato Soup is savory and delicious! Although I love this soup all winter long, it is perfect for Thanksgiving as well. About Jackie Currie; Contact; Work With Me; Happy Hooligans Accessibility Statement; Privacy Policy; ART.
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