23 Cozy Potato Soup Recipes to Warm Up Your Weeknights

By
Derek Jacobson
·

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Caramelized Squash & Potato Cream Soup

bowl of squash and potato soup with sour cream drizzle and garnished with pepitos

This one’s like fall in a bowl, but good any time of year you need something smooth and grounding. Roasted squash and potatoes blend into a creamy base that’s a little sweet, a little savory, and endlessly comforting. It’s the kind of soup that makes you want to eat it on the couch with socks on and no plans. Optional swirl of cream or drizzle of maple syrup? Not a bad idea.

Caramelized Squash & Potato Cream Soup
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Caramelized Squash & Potato Cream Soup

Recipe by Derek Jacobson
Servings

4

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 to 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 to 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 to 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.
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22 of 23

23 Cozy Potato Soup Recipes to Warm Up Your Weeknights

Caramelized Squash & Potato Cream Soup

bowl of squash and potato soup with sour cream drizzle and garnished with pepitos

This one’s like fall in a bowl, but good any time of year you need something smooth and grounding. Roasted squash and potatoes blend into a creamy base that’s a little sweet, a little savory, and endlessly comforting. It’s the kind of soup that makes you want to eat it on the couch with socks on and no plans. Optional swirl of cream or drizzle of maple syrup? Not a bad idea.

Caramelized Squash & Potato Cream Soup
Pin
Print

Caramelized Squash & Potato Cream Soup

Recipe by Derek Jacobson
Servings

4

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 to 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 to 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 to 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.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest