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Autumn Squash and Potato Soup

Autumn Squash and Potato Soup
Autumn in a bowl - that's what this squash and potato soup feels like. Rich, comforting, and full of the season's best flavors. The sweetness of squash and potatoes is balanced by the warmth of fennel and the subtle freshness of herbs, creating a cozy soup that's perfect for chilly evenings spent by the fire. It's a gentle hug in a bowl, and a delicious way to ease into the colder months.
Ingredients
  • 2 medium-sized potatoes, peeled and chopped (1 kg / 2.2 lbs or 2 cups)
  • 1 medium-sized butternut squash, peeled and chopped (1 kg / 2.2 lbs or 2 cups)
  • 1 medium-sized yellow onion, peeled and chopped (450g / 1 lb or 1 3/4 cups)
  • 10 inches leek, chopped (500g / 1.1 lbs or 2 cups)
  • 4 cups vegetable or chicken broth (1 liter / 33.8 US fl oz)
  • 1 cup heavy cream (240 ml / 8.1 US fl oz)
  • 2 tablespoons butter (30g / 1.1 oz or 1/4 stick)
  • 2 tablespoons olive oil (30ml / 1 US fl oz or 1/4 stick)
  • 2 cloves garlic, peeled and minced (6g / 0.2 oz)
  • 2 teaspoons fennel seeds (10g / 0.4 oz)
  • Salt and pepper, to taste
  • Fresh herbs (such as basil, thyme, or parsley), chopped (15g / 0.5 oz or 1/4 cup)
Instructions

1. Melt 225g (1/2 cup US or 1 stick) of butter in a large pot over medium heat, which is approximately 180°C (350°F).

2. Add 1 medium chopped onion and sauté until translucent, this will take roughly 5 minutes.

3. Add 3 cloves of chopped garlic and 1 teaspoon of fennel seeds to the pot, then sauté for another minute until fragrant.

4. Next, add 1 medium chopped squash and 2-3 medium chopped potatoes. Sauté for about 5 minutes until they start to soften.

5. Pour in 1 liter (4 cups US) of vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes or until the squash and potatoes are tender.

6. Use an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, let the soup cool down, blend it in a blender, and then return it to the pot.

7. Stir in 120 ml (1/2 cup US) of heavy cream and let it heat through. Season the soup to taste with salt and pepper.

8. Serve the soup hot, garnished with a sprinkle of chopped fresh herbs and a drizzle of olive oil if desired.

Tools
  • large pot
  • immersion blender or blender
  • cutting board
  • knife
  • spoon
  • measuring cups and spoons

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