Name: Butternut Squash Potato Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 medium white onion, diced; 3 cloves garlic; 1 large shallot, minced; 1 large butternut squash (approximately 1 1/4 pounds), chopped into equal size chunks; 3 medium baking potatoes, skin removed, and cut into equal chunks; 4 cups vegetable broth; 1/2 teaspoon cayenne pepper; 1 teaspoon black pepper; 2 teaspoons garlic powder; I Tablespoon lemon juice; 1 15 ounce can lite coconut milk (do not add until after cooking) or 1 cup plant-based milk of choice; 1/2 cup raw cashews; 1 /4 cup water; Juice of 1/2 lemon; 1/2 teaspoon sea salt; 1/2 teaspoon apple cider vinegar; 1 garlic clove; 1/2 cup pistachios, chopped; 1/4 cup fresh sage, chopped

Whenever I think of Thanksgiving, I dream of creamy butternut squash potato soup! Although I love this soup all fall and winter long, it is perfect for Thanksgiving dinner.

First, this butternut squash potato soup recipe is made in a crockpot, so you literally put five ingredients in the crockpot, and let it cook while you prepare dinner.

Butternut squash is very sweet, but combining baking potatoes, onions and shallots transform the sweet butternut squash into a savory soup recipe. Since the whole soup brews in the crockpot, you can start it in the morning, and not worry about it until a few minutes before you serve dinner. Or, you can make it ahead and keep it warm while you prepare the rest of the meal.

WHAT INGREDIENTS ARE NEEDED FOR BUTTERNUT SQUASH POTATO SOUP?

White onion
Garlic
Shallot
Butternut squash
Baking potatoes
Vegetable broth
Cayenne pepper
Black pepper
Garlic powder
Lemon juice
Lite coconut milk or plant-milk of choice

CASHEW CREAM

Raw cashews
Water
Lemon juice
Sea salt
Apple cider vinegar
Garlic

GARNISH (optional)

Pistachios, chopped
Sage

HOW TO MAKE BUTTERNUT SQUASH POTATO SOUP

One of the reasons I love this soup is because it all cooks in a crockpot for hours without having to do anything. Also, the soup can be cooked and blended ahead of time and reheated easily for a meal like Thanksgiving dinner.

All you need is a crockpot. Once cooked, however, the soup is blended with a high-speed blender in small batches, or using an immersion blender.

In order to make it fancy, you need some pistachios, fresh sage, and some cashew cream. Again, the process is simple with very few ingredients.

IF YOU LOVE OIL-FREE PLANT-BASED SOUP RECIPES, TRY THESE RECIPES

6 servings