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Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy potato soup with butternut squash. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Creamy Potato Soup with Butternut Squash is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Creamy Potato Soup with Butternut Squash is something that I have loved my entire life.
Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour. Pour in enough of the chicken stock to cover vegetables. This butternut squash soup recipe has a velvety smooth texture that's so comforting on a chilly day.
To begin 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.
What needs to be prepared of Creamy Potato Soup with Butternut Squash:
- Take 3 tbsp vegetable oil
- Take 4 clove garlic, crushed or minced
- Take 1/4 tsp dried oregano
- Get 1/9 tsp ground basil
- Get 1 medium butternut squash, cubed
- Prepare 3 cup Vegetable broth
- Take 1 cup heavy cream
- Prepare 1 cup grated cheese of choice
- Get 1 cup scallions, chopped
Smooth and creamy roasted butternut squash sweet potato soup is the perfect way to start your Thanksgiving meal! I hope you enjoy this Roasted Butternut Squash Sweet Potato Soup as much as my family does, and I would love to know if you make it and what you think! Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful! It's made without heavy cream but is so creamy and takes only a few minutes to prep.
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.
You can make it even easier and use pre-cut butternut squash, this shortcut comes super. Find out how to make creamy butternut squash soup at Tesco Real Food today! If you don't have any butternut squash, try sweet potato. Tip the cooked squash into the pan along with the stock and leave to bubble for a minute or two. Butternut squash - Make sure the butternut squash has a dark, matte skin - this shows its ripeness.
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