Now that butternut squash is in season, you must try this delicious butternut squash and potato soup! It’s flavorful and creamy with fresh herbs, coconut milk, onion, and garlic.
This harvest butternut squash and potato soup is naturally vegan, gluten-free, and low-carb. It tastes amazing with Gluten Free White Bread and a simple Green Salad. Plus, it comes together in just 45 minutes, even starting from scratch!
Why You’ll Love This Butternut Squash and Potato Soup Recipe
- Completely homemade - There are no cheats or shortcuts here. Every ingredient is prepared from scratch to make it as delicious (and inexpensive) as possible!
- Tons of flavor - By pairing simple, flavorful ingredients, you can make an absolutely delicious soup without a giant ingredients list!
- Quick & easy - Although homemade soups take more time than boiling a pot of pasta, this one only takes 45 minutes from the first step to the last. Plus, it makes a nice big pot to serve with your whole family.
Ingredients
- Butternut squash: Start by peeling and cubing the squash to steam until tender.
- Medium potatoes: Choose starchy potatoes like Russet or Yukon Gold.
- Onion: Dice a white or yellow onion to saute until tender.
- Garlic: Use either fresh or minced garlic from the store.
- Olive oil: Add a splash of oil to saute the onion and garlic, then add the fresh herbs.
- Fresh herbs: If possible, use fresh thyme, sage, and basil. You can also use dried herbs in a pinch.
- Salt & pepper: Season often to ensure every bite is flavorful.
- Coconut milk: A can of coconut milk will give the soup a luscious, creamy texture.
- Dry white wine: Use the white wine to deglaze the pot, adding a slightly sweet note and lots of flavor.
- Chopped parsley: Add some fresh parsley as an optional garnish.
Variations
- Thin it out - This soup is relatively thick due to all the squash and potato. If you prefer a thinner soup, add chicken or vegetable broth.
- Use cream cheese - Although coconut milk is lovely, you can also melt and whisk in cream cheese for a tangy note. Be sure to replace the lost liquid with water or stock.
- Add an apple - Steam a peeled apple with the squash and potatoes for a slightly sweet note that pairs perfectly with the fresh herbs and white wine.
How to Make Butternut Squash and Potato Soup
- Peel the squash, cut it in half, and remove the seeds. Then, cube the squash.
- Peel the potatoes and cube them.
- Steam the squash and potato cubes until tender (about 15 minutes).
- While the squash and potato are steaming, peel and dice the onion.
- In a Dutch Oven or soup pot, heat the oil and sauté the diced onions until they are transparent but not browned (5-10 minutes).
- Mince the garlic.
- Add the minced garlic to the onions and cook for about 30 seconds.
- Mix in the spices.
- Add the wine and continue cooking for a minute or two, stirring to deglaze the pot.
- Add the squash, potatoes, and one can of coconut milk and continue cooking for about 5 minutes.
- Using an immersion blender, blend the mixture using the pulse function to purée until smooth.
- Add the remaining coconut milk and blend.
- Heat gently just before serving, and garnish with a bit of parsley.
Expert Tips
- Use a garlic press - Speed up the garlic mincing process with a garlic press. Don't peel the garlic; the skin keeps the flesh from getting stuck in the holes.
- Buy pre-peeled butternut squash - Get dinner on the table faster by using precubed butternut squash from the supermarket.
- Don’t rush the onions - As you saute the onions and garlic, you’re allowing them to soften and release so much flavor into the soup.
Recipe FAQs
Absolutely! Potatoes lend a creamy texture to butternut squash soup without hiding the sweet squash flavor. It’s best to cook the potatoes with the squash to make sure they are both soft and tender before blending.
If you try to blend butternut squash soup before the squash is fully cooked, it will take on a gritty or grainy texture and not soften up. Be sure to wait until the squash is fork-tender before blending.
There’s no correct answer. You can roast your squash, boil, steam it, or cook it directly in the soup. Boiling can add extra liquid, so that’s the least ideal method, and cooking it raw in the soup pot will take the longest. For the fastest, most flavorful soup, roast or steam the squash before adding it to your soup pot.
Related Recipes
- Smokin' Butternut Squash Soup
- Curried Pumpkin Soup With Mint
- Best Butternut Squash Soup Recipes
- Vegan Gluten Free Butternut Squash Soup
- Gingery Butternut Squash Soup
- Butternut Squash Vichyssoise Soup
- Butternut Squash Soup (with Thyme, Sage & Basil)
Harvest Butternut Squash and Potato Soup
Author: Recipe Idea Shop
Ingredients
- 1 medium butternut squash about 2 cups
- 2 medium potatoes about 2 cups
- 1 medium onion about 1 cup, diced
- 2 cloves garlic about 1 teaspoon minced
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme minced or ½ teaspoon dried
- 2 teaspoons fresh sage chopped or ½ teaspoon dried rubbed sage
- 2 Tablespoons fresh basil minced or 1 teaspoon dried
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 13.5- ounce cans coconut milk (about 3 cups; or any non-dairy milk)
- ½ cup dry white wine
- Chopped parsley to garnish
Instructions
- Peel the squash, cut in half, and remove the seeds. Then cube the squash.
- Peel the potatoes, cube them.
- Steam the squash and potato cubes until tender (about 15 minutes).
- While the squash and potato are steaming, peel and dice the onion.
- In a Dutch Oven or soup pot, heat the oil and sauté the diced onions until they are transparent, but not browned (5-10 minutes).
- Mince the garlic. (I use a good garlic press and don't peel the garlic because the skin keeps the flesh from getting stuck in the holes.)
- Add the minced garlic to the onions and continue to cook for about 30 seconds.
- Mix in the spices.
- Add the wine and continue cooking for a minute or two, stirring to deglaze the pot.
- Add the squash, potatoes, and one can of the coconut milk and continue cooking for about 5 minutes.
- Using an immersion blender, blend the mixture using the pulse function to puree until smooth.
- Add the remaining coconut milk and blend.
- Heat gently just before serving, and garnish with a bit of parsley.
Notes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.