Butternut Squash Potato Soup
Stay warm this season with this savory butternut squash potato soup. So spoon up some comfort food and simmer up some love.
Servings: 6 servings
Calories: 344kcal
Equipment
Ingredients
SOUP
- 1 medium white onion diced
- 3 cloves garlic
- 1 large shallot minced
- 1 large butternut squash approximately 1 ¼ pounds, chopped into equal size chunks
- 3 medium baking potatoes skin removed, and cut into equal chunks
- 4 cups vegetable broth
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 Tablespoon lemon juice
- 15 ounces lite coconut milk do not add until after cooking or 1 cup plant-based milk of choice
CASHEW CREAM (optional)
- ½ cup raw cashews
- 1 /4 cup water
- Juice of ½ lemon
- ½ teaspoon sea salt
- ½ teaspoon apple cider vinegar
- 1 garlic clove
GARNISH (optional)
- ½ cup pistachios chopped
- ¼ cup fresh sage chopped
Instructions
Butternut Squash potato soup
- In a 6-7 quart crockpot, add all ingredients except the coconut milk.
- Cook for 4 hours on high or 8 hours on low
- Add 1 15 ounce can of lite coconut milk (after cooking) or 1 ¾ cup plant milk of choice.
- Using a hand emulsion blender, blend the soup inside the crockpot. You can also blend in small batches.
Cashew Cream and garnish(optional)
- Place all ingredients into a high-speed blender
- Blend until smooth.
- Ladle soup into bowls
- Using a squeeze bottle or a spoon, drizzle with cashew cream
- Using a fork, swirl into the bowl
- Add chopped pistachios and chopped sage
- Serve
Notes
To make it fancy, add some pistachios, fresh sage, and cashew cream. Regrdless, the process is simple with very few ingredients.
Nutrition
Calories: 344kcal | Carbohydrates: 49g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 896mg | Potassium: 1134mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13737IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 3mg