Butternut squash potato soup
Few things beat a bowl of homemade butternut squash potato soup. Rich, velvety, and full of deep, comforting flavours, this soup jumps straight to the top of your must-make list. Butternut squash is undoubtedly the star of the kitchen when the colourful leaves fall from the trees, and together with the potatoes, it creates an earthy, slightly nutty flavour that perfectly underlines the autumnal mood. Try it for yourself!
Ingredients
Butternut squash potato soup
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1
Pumpkin, for example, butternut squash or Hokkaido pumpkin (about 1 kg)
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2
Large potatoes, peeled
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1 l
Vegetable stock
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1
Large garlic clove, peeled
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10
Stems fresh thyme
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2 tbsp
Vinegar
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2 tsp
Coarse salt
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1½ tsp
Pepper, freshly ground
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75 g
Walnuts, chopped
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1 tbsp
Orange zest, grated
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Rye breadsticks
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250 g
Coarse rye bread, sliced
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1 tsp
Cold-pressed rapeseed oil
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½ tsp
Flake salt
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Topping
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3
Red apples, chopped
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1
Red onion, cut into thin strips
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75 g
Salted almonds, coarsely chopped
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200 ml
Creme fraiche
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Parsley leaves
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Instructions
Rye breadsticks
Topping
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When selecting your butternut squash, choose one that feels heavy for its size and has firm, matte skin, free from soft spots or blemishes. The neck should be long and thick, as it contains the most flesh and is easier to peel and cube evenly. Steer clear of squash with glossy or wrinkled skin, which indicates it is either underripe or past its prime. For potatoes, go for starchy varieties like Maris Piper or King Edward. These potatoes break down easily during cooking, which is key to giving your soup that wonderfully creamy consistency.
Cut the rye bread into rectangular pieces with an even thickness of about 1½–2 cm. Keeping the slices consistently thick helps your breadsticks stay crisp and intact after toasting, preventing them from crumbling or becoming too hard. In fact, rye bread that is a few days old works best, as it holds its shape better than fresh slices.
After you have deseeded your butternut squash, you definitely should not throw the seeds away; they are wonderful roasted and sprinkled over the soup. Rinse and dry them well, then toss with butter and your favourite spices before roasting at 200 °C until golden. They crisp up as they cool and can be sprinkled straight over the soup. If you want more inspiration, feel free to check out our roasted pumpkin seeds recipe.
Preheat the serving bowls before use to help the soup stay warm for longer. The best way is to place them in the oven at 70–80 °C for 5–10 minutes. Then, turn off the heat and leave them inside until you are ready to serve. This warms the bowls through and helps retain heat once the soup is ladled in. If you are short on time, you can use the microwave. Heat empty, microwave-safe bowls for 30–60 seconds, but keep in mind that they will cool down more quickly.
FAQ: Questions about butternut squash potato soup
Want to try our recipe for butternut squash potato soup, but you still have questions? You will find all the answers you need to know right here.
How do I store leftover butternut squash potato soup?
Store cooled butternut squash potato soup in an airtight container in the fridge for up to 3 days. It is important to cool it down to around room temperature before storing it. When reheating, warm it slowly in a pot over low heat and stir from time to time to keep the texture smooth.
Can I prepare butternut squash potato soup ahead of time?
Of course! You can prepare the butternut squash potato soup up to 3 days in advance and store it in an airtight container in the fridge. The texture may thicken slightly after chilling, but you can adjust it when reheating by adding a splash of water or stock. As for the toppings, add them just before serving to keep them fresh and crunchy.
What should I serve with butternut squash potato soup?
Serve the butternut squash potato soup with sliced red apples, red onion strips, chopped salted almonds, a spoonful of crème fraiche, and fresh parsley. The apples, onion, and almonds add a nice crunch, while the crème fraiche introduces a cool contrast to the hot soup underneath. Finish with rye breadsticks on the side for scooping and dipping. It is equally satisfying on warmer days when you crave a creamy, comforting bowl.
Nutritional values
Nutritional value, per
2615 Kcal
| Fibre | - | 77.8 gram fibers |
| Protein | 10.2 | 65.5 gram |
| Fat | 52.8 | 156.3 gram |
| Carbohydrates | 37 | 237.8 gram |
Recommended information
Serving suggestion
Comforting butternut squash potato soup in 30 minutes
When the chill of colder days sets in, there is nothing better to warm you up than a steaming bowl of butternut squash potato soup. This recipe is ready in just 30 minutes, making it an easy and reliable solution for a busy weekday evening. Also, if the days are warmer and you are simply craving a creamy bowl of goodness.
While it is a natural fit for dinner, its rich orange hue and colourful toppings always make a lasting impression, so it also works fantastically served in smaller portions as a starter before an elegant meal. Or, simply pack it up for lunch and reheat at the office for a tasty midday meal the following day.
Craving more of that deep orange comfort? Try our butternut squash soup, red kuri soup, or go for a lighter twist with the butternut squash soup with coconut milk.
Naturally sweet and savoury from butternut squash and potatoes
What makes this soup so comforting is its balance between sweet and savoury. The sweetness comes from the butternut squash, and as you taste it, you may notice a welcoming, subtle nutty note as well.
Potatoes are the savoury elements, providing a delicately earthy flavour, and their texture gives the soup a full-bodied, creamy consistency. The vegetables get a fresh lift from the thyme stalks, which are simmered whole and removed before blending, leaving behind a slightly peppery note.
Serve with breadsticks and crunchy toppings
While the toppings look simply stunning, their flavours are the perfect counterpoint to the creamy base underneath. Red apples support the butternut squash's sweetness while providing a juicy, slightly tart bite on their own. Just a few thin strips of red onion are enough to keep the soup in check without ever dominating the more delicate elements. Another crunchy topping is the almonds – lightly salty, a little sweet, and with a toasty edge that comes through once chopped.
Since the toppings are all about contrast, let us not forget the crème fraiche. It introduces a milky tang, and that cold-against-hot effect brings a bit of fun to every spoonful. On the side, the rye breadsticks hold their shape well thanks to their coarse texture, and the seeds inside offer a soft, nutty edge.
Add your own style to the recipe
This recipe for butternut squash potato soup is highly adaptable, inviting you to add your own personal flair. Roasting the butternut squash and potatoes before cooking them is a great place to start. Doing so intensifies the squash's natural sweetness through caramelisation and adds a pleasant toastiness to the potatoes. Or, swap regular potatoes with sweet potatoes for an even sweeter base.
If you want to introduce more vegetables, we have a few ideas for you as well. Earthy carrots fit right in if you are still going for an autumnal soup. Even their colour is the perfect match. Less seasonal but still amazing, leeks will a subtle onion-like note, while celeriac has its slightly bitter nuance to offer up.
Experimenting with warmer spices will make your soup even more soothing. A pinch of cumin offers a fragrant, earthy tone, ginger contributes a citrusy heat, while chilli flakes are even sharper, introducing more slow-building heat that hits in the aftertaste.
Thyme does not mind company, so feel free to add more herbs. Simmer the soup with 1–2 dried bay leaves for a slightly bitter edge and a soft hint of woodiness in the background, a sprig of rosemary for its pine-like note, or sage for its soft, almost peppery depth. Just remember to remove the herbs before blending.
