Caramelized Squash & Potato Cream Soup

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This velvety soup blends the caramelized sweetness of oven-roasted butternut squash with tender Yukon gold potatoes in a gently spiced broth.

Finished with a swirl of half and half, it’s rich, comforting, and perfect for chilly evenings or casual dinner gatherings.

Jump to Recipe

Caramelized Squash & Potato Cream Soup Ingredients

2 tablespoons olive oil (or butter for extra richness)
1 small butternut squash, peeled and cubed (about 3 cups)
2 medium Yukon gold potatoes, diced (about 2 cups)
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon sweet paprika
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
4 cups vegetable or chicken broth
½ cup half and half (or heavy cream for an extra rich version)
Juice of ½ lemon (optional, for brightness)
Optional toppings: chopped chives, crispy pancetta, or toasted pepitas

Kitchen Tool Tips

A sheet pan ensures even roasting and caramelization of the squash—don’t overcrowd!
Use a blender or immersion blender to get the soup ultra-smooth and creamy.
A ladle with a spout makes serving cleaner and neater, especially for silky soups like this.

How to Make Caramelized Squash & Potato Cream Soup

Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and caramelized.
Build the base: In a soup pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Stir in garlic, potatoes, paprika, thyme, salt, and pepper. Cook for another 3 minutes to bloom the spices.
Simmer: Add roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Blend: Use an immersion blender or carefully transfer to a blender to purée until smooth. Return soup to pot if needed.
Finish: Stir in the half and half and gently warm through (don’t boil). Add lemon juice to brighten, if using. Adjust seasoning to taste.
Serve: Ladle into bowls and top with garnishes of choice.

Nutritional Information

Per serving:

Calories: 270
Fat: 11g
Carbohydrates: 36g
Protein: 5g
Fiber: 5g
Sodium: 610mg

How to Serve

Top with crispy pancetta or toasted pepitas for texture and contrast. A swirl of extra cream or a sprinkle of fresh herbs makes it dinner party-worthy. Pair with a crusty baguette or a sharp green salad.

Storage

Store in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 2 months.
Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the texture.

FAQ

Can I use another type of squash?

Yes—acorn or kabocha squash work well. Just adjust roasting time depending on the density of the squash.

Can I make it ahead?

Absolutely. The flavors deepen after a day in the fridge. Reheat gently and stir in a splash of broth or cream to refresh it.

What if I want it chunkier?

Simply blend only half the soup and leave the rest with chunks of potato and squash for a more rustic texture.

Do I have to use lemon juice?

No, but a small amount at the end helps balance the sweetness. You could also use a splash of white wine vinegar or apple cider vinegar.

Freezer-Friendly Prep Notes

Let the soup cool completely before freezing in airtight containers. For best results, freeze without the half and half and stir it in after reheating. This prevents any texture separation.

Ingredient Spotlight: Pepitas

Pepitas, hulled pumpkin seeds, add the perfect nutty crunch to this creamy soup. When toasted, they offer a warm, earthy flavor that complements the caramelized squash and adds textural contrast.

Why We Love Them:

Texture boost: Their crunch balances the soup’s silky consistency.
Nutrient-dense: Pepitas are rich in magnesium, healthy fats, and protein.
Flavor enhancer: A quick toast in olive oil or butter with a pinch of salt (or smoked paprika!) deepens their flavor and makes them irresistible.

How to Use:

Toast ¼ cup pepitas in a dry skillet over medium heat for 3–5 minutes until puffed and golden. Stir frequently to avoid burning.
Sprinkle over each bowl of soup just before serving.
Optional: Toss them with a pinch of sea salt, chili flakes, or maple syrup for a flavor twist.

Pepitas aren’t just garnish—they’re an easy, nutritious upgrade that turns this soup into something special.

Caramelized Squash & Potato Cream Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

servings

Cook Mode

Keep the screen of your device on

Ingredients

2 tablespoons olive oil (or butter for extra richness)
1 small butternut squash, peeled and cubed (about 3 cups)
2 medium Yukon gold potatoes, diced (about 2 cups)
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon sweet paprika
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
4 cups vegetable or chicken broth
½ cup half and half (or heavy cream for an extra rich version)
Juice of ½ lemon (optional, for brightness)
Optional toppings: chopped chives, crispy pancetta, or toasted pepitas

Directions

Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and caramelized.
Build the base: In a soup pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Stir in garlic, potatoes, paprika, thyme, salt, and pepper. Cook for another 3 minutes to bloom the spices.
Simmer: Add roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Blend: Use an immersion blender or carefully transfer to a blender to purée until smooth. Return soup to pot if needed.
Finish: Stir in the half and half and gently warm through (don’t boil). Add lemon juice to brighten, if using. Adjust seasoning to taste.
Serve: Ladle into bowls and top with garnishes of choice.

Like this recipe?

Follow @dinnerendeavor on Pinterest

If you try this recipe, I’d love to hear your thoughts in the comments below.

Caramelized Squash & Potato Cream Soup

This velvety soup blends the caramelized sweetness of oven-roasted butternut squash with tender Yukon gold potatoes in a gently spiced broth.

Finished with a swirl of half and half, it’s rich, comforting, and perfect for chilly evenings or casual dinner gatherings.

Jump to Recipe

Caramelized Squash & Potato Cream Soup Ingredients

2 tablespoons olive oil (or butter for extra richness)
1 small butternut squash, peeled and cubed (about 3 cups)
2 medium Yukon gold potatoes, diced (about 2 cups)
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon sweet paprika
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
4 cups vegetable or chicken broth
½ cup half and half (or heavy cream for an extra rich version)
Juice of ½ lemon (optional, for brightness)
Optional toppings: chopped chives, crispy pancetta, or toasted pepitas

Kitchen Tool Tips

A sheet pan ensures even roasting and caramelization of the squash—don’t overcrowd!
Use a blender or immersion blender to get the soup ultra-smooth and creamy.
A ladle with a spout makes serving cleaner and neater, especially for silky soups like this.

How to Make Caramelized Squash & Potato Cream Soup

Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and caramelized.
Build the base: In a soup pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Stir in garlic, potatoes, paprika, thyme, salt, and pepper. Cook for another 3 minutes to bloom the spices.
Simmer: Add roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Blend: Use an immersion blender or carefully transfer to a blender to purée until smooth. Return soup to pot if needed.
Finish: Stir in the half and half and gently warm through (don’t boil). Add lemon juice to brighten, if using. Adjust seasoning to taste.
Serve: Ladle into bowls and top with garnishes of choice.

Nutritional Information

Per serving:

Calories: 270
Fat: 11g
Carbohydrates: 36g
Protein: 5g
Fiber: 5g
Sodium: 610mg

How to Serve

Storage

FAQ

Can I use another type of squash?

Yes—acorn or kabocha squash work well. Just adjust roasting time depending on the density of the squash.

Can I make it ahead?

Absolutely. The flavors deepen after a day in the fridge. Reheat gently and stir in a splash of broth or cream to refresh it.

What if I want it chunkier?

Simply blend only half the soup and leave the rest with chunks of potato and squash for a more rustic texture.

Do I have to use lemon juice?

No, but a small amount at the end helps balance the sweetness. You could also use a splash of white wine vinegar or apple cider vinegar.

Freezer-Friendly Prep Notes

Let the soup cool completely before freezing in airtight containers. For best results, freeze without the half and half and stir it in after reheating. This prevents any texture separation.

Ingredient Spotlight: Pepitas

Pepitas, hulled pumpkin seeds, add the perfect nutty crunch to this creamy soup. When toasted, they offer a warm, earthy flavor that complements the caramelized squash and adds textural contrast.

Why We Love Them:

Texture boost: Their crunch balances the soup’s silky consistency.
Nutrient-dense: Pepitas are rich in magnesium, healthy fats, and protein.
Flavor enhancer: A quick toast in olive oil or butter with a pinch of salt (or smoked paprika!) deepens their flavor and makes them irresistible.

How to Use:

Toast ¼ cup pepitas in a dry skillet over medium heat for 3–5 minutes until puffed and golden. Stir frequently to avoid burning.
Sprinkle over each bowl of soup just before serving.
Optional: Toss them with a pinch of sea salt, chili flakes, or maple syrup for a flavor twist.

Pepitas aren’t just garnish—they’re an easy, nutritious upgrade that turns this soup into something special.

Caramelized Squash & Potato Cream Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

servings

Cook Mode

Keep the screen of your device on

Ingredients

2 tablespoons olive oil (or butter for extra richness)
1 small butternut squash, peeled and cubed (about 3 cups)
2 medium Yukon gold potatoes, diced (about 2 cups)
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon sweet paprika
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
4 cups vegetable or chicken broth
½ cup half and half (or heavy cream for an extra rich version)
Juice of ½ lemon (optional, for brightness)
Optional toppings: chopped chives, crispy pancetta, or toasted pepitas

Directions

Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and caramelized.
Build the base: In a soup pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Stir in garlic, potatoes, paprika, thyme, salt, and pepper. Cook for another 3 minutes to bloom the spices.
Simmer: Add roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
Blend: Use an immersion blender or carefully transfer to a blender to purée until smooth. Return soup to pot if needed.
Finish: Stir in the half and half and gently warm through (don’t boil). Add lemon juice to brighten, if using. Adjust seasoning to taste.
Serve: Ladle into bowls and top with garnishes of choice.

Like this recipe?

Follow @dinnerendeavor on Pinterest

If you try this recipe, I’d love to hear your thoughts in the comments below.