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Butternut Squash Potato Soup

Butternut squash potato soup made with roasted squash and a smooth immersion-blended texture. Cubed butternut squash is roasted until golden, then simmered with potatoes and vegetable broth for a warm, silky bowl.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 1 butternut squash, peeled and cubed Peel and cube for even roasting.
Potatoes
  • 2 cup potatoes, peeled and diced Dice small so they simmer tender in the broth.
Olive oil
  • 3 tbsp olive oil Toss with squash to help it roast golden.
Onion
  • 1 onion, diced Cook until softened to build a savory base.
Garlic
  • 3 clove garlic, minced Minced for quick sauté and mellow flavor.
Vegetable broth
  • 4 cup vegetable broth Use low-sodium if you want more control over seasoning.
Heavy cream
  • 0.5 cup heavy cream Add at the end for a creamy finish.
Nutmeg
  • 0.5 tsp nutmeg Adds warm, fall spice—start with this amount.
Salt and pepper
  • 1 Salt and pepper, to taste Season to taste after blending and after adding cream.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the squash
  1. Preheat the oven to 400°F and position a rack in the middle.
  2. Toss the butternut squash cubes with olive oil, then spread in a single layer on a sheet pan.
  3. Roast for 25 minutes, until golden and tender, then transfer to the pot to cool slightly for blending.
Simmer the soup
  1. In a Dutch oven, sauté the onion and garlic until softened, about 5 minutes.
  2. Add the roasted squash, diced potatoes, vegetable broth, and nutmeg, then bring to a gentle simmer.
  3. Simmer for 20 minutes, until the potatoes are tender enough to blend smoothly.
Blend and finish
  1. Blend the soup until completely smooth using an immersion blender.
  2. Stir in the heavy cream, season with salt and pepper, and heat through before serving, about 2–3 minutes.

Notes

Roasting the squash first instead of boiling it deepens its natural sweetness in the finished soup. Refrigerate in an airtight container up to 4 days; reheat gently on the stove or in the microwave. Freezing is not recommended because the cream can change texture after thawing. For a lighter option, swap the heavy cream with full-fat coconut milk for a similar creamy mouthfeel.