This winter weather has me craving warm and satisfying squash soups. Have I got a treat for you today! I recently whipped up this butternut squash soup and immediately knew this one was worth sharing as soon as I had it ladled into bowls and looking pretty. Vibrant and silky, this pureed soup is a blend of roasted butternut squash and potatoes. I’m a big believer in using all of the vegetable, so I roasted the squash seeds and sprinkled them on top. The seeds make such a fun, crunchy snack! I also topped the soup off with home fries because why not?!
The recipe looks long, but it’s actually quite simple, only uses four ingredients (not counting seasoning and oil), and there are overlapping steps. While you’re waiting on one item, there are other things you can work on. And of course, this can be 100% vegan if you’re using vegan butter/margarine!
Loaded Butternut Squash & Potato Soup with Home Fries
Serves 4 | Prep: 45 minutes
1 butternut squash
2 medium russet potatoes, cut into 1/2 inch cubes
1 yellow onion, chopped
4-5 cups vegetable broth (or water)
Salt and pepper
Red pepper flakes (optional)
Preheat the oven to 400F. Cut the butternut squash in half lengthwise and scoop out the seeds. Set the seeds aside in a colander.
Place the butternut squash cut side up on a baking sheet. Brush with olive oil and season with sea salt and pepper. Bake for 25 to 35 minutes until tender enough to poke with a fork.
When the butternut squash is cool enough to handle, cut it into cubes or scoop it out with a spoon, if you prefer not to eat the skin. It all gets blended anyway, so it makes sense to me not to throw out the skin. I’ve found that butternut squash skin is pretty tasty and unlike acorn squash, it’s not thick and waxy.
While the butternut squash is roasting, separate the seeds from the flesh of the squash. Running the seeds under water helps, and it’s okay if some of the flesh still remains attached to the seeds. Spread the seeds out on a clean surface and pat them dry with a paper towel.
Lightly toss the butternut squash seeds in olive oil and salt. Spread them out in a single layer on a baking sheet. Bake for 10 to 15 minutes until the seeds are starting to brown.
Onions & Potatoes
Heat 1 tablespoon of olive oil in a non-stick skillet. Saute half of the chopped onion over medium-high heat until translucent. Set aside for blending.
Microwave or steam the cubed potatoes until they’re just cooked through. Set aside half of the potatoes for blending.
In the same skillet that you used earlier, melt 2 tablespoons of butter/margarine. Add the cubed potatoes and saute over high heat until golden (about 15 minutes). Add the uncooked half of chopped onion. Reduce the heat to medium and cook for another 10 minutes, until the mixture starts to blacken.
Blending the Soup
While the home fries are cooking, you can get started on blending. You’ll most likely need to do this batches; it took me 2 batches with a Vitamix.
Start with 2 cups of broth and roughly half the onion, butternut squash, and potatoes. Puree until smooth, then transfer to a large pot. Repeat the process until all of the soup ingredients have been blended.
Taste the soup and season with salt and pepper. If the mixture is too thick for your liking, you can stir in more vegetable broth to achieve the desired consistency. Heat the soup over medium heat, if necessary. Your blender may have already done the heating for you.
To serve, ladle the soup into soup bowls. Top with home fries, sprinkle with squash seeds, and a dash of red pepper flakes.