Introduction
There’s something magical about the smell of butternut squash and leeks simmering on the stove. It’s like the official signal that cozy season has arrived. This Butternut Squash and Potato Soup is creamy, comforting, and just the right mix of savory and slightly sweet. It’s one of those soups that feels fancy but is secretly super easy to throw together. And let’s not skip the bacon and chives on top—because why not make it extra special? Whether you’re making this for a quiet dinner in or a holiday starter, it hits all the right notes. Let’s get to the good stuff!
Detailed Ingredients 🛒🍲🥔🍠🥓
- 2 tablespoons butter 🧈
- 5 cups butternut squash, peeled and cubed (about 1½ lbs) 🎃
- 2 cups Russet potatoes, peeled and cubed (about 12 oz) 🥔
- 1 teaspoon kosher salt 🧂
- ½ teaspoon freshly ground black pepper 🌶️
- 2 cups leeks, sliced and cleaned (about 2 leeks) 🧅
- 4 cups fat-free chicken broth 🍗
- 1 cup half and half 🥛
- 4 strips bacon, cooked and crumbled 🥓
- 3 tablespoons chopped chives 🌿
Direction
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add cubed butternut squash, potatoes, salt, and pepper. Sauté for about 3 minutes.
- Stir in the leeks and sauté for another minute until everything smells amazing.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pot, and simmer for 20 minutes—until the veggies are nice and tender.
- Carefully transfer half of the soup to a blender. Remove the center cap of the blender lid and cover with a towel to avoid steam build-up. Blend until smooth.
- Pour into a large bowl and repeat with the other half of the soup.
- Return all the soup to the pot and stir in the half and half. Let it warm through.
- Divide into bowls and top with crumbled bacon and chopped chives. Enjoy immediately!
My Story
The first time I made this soup was one of those cold, gloomy fall evenings where nothing but a big warm bowl of something cozy would do. I had butternut squash and potatoes on hand and decided to wing it—and I’ve been making it ever since. It’s rich and creamy without feeling too heavy, and the leeks give it that subtle sweetness that just brings everything together. My kids love it, my husband asks for seconds, and I love how simple it is to make. Plus, blending soup just feels oddly satisfying, doesn’t it? This has become a go-to in our house during soup season, and I know you’re going to love it too.
FAQ
Q: Can I make this soup vegetarian?
A: Absolutely! Just use veggie broth and skip the bacon—or sub in some smoky tempeh for crunch.
Q: Can I use frozen butternut squash?
A: Yes! Just be sure to thaw it first and drain off excess water so the soup isn’t too thin.
Q: How long does this soup keep?
A: Stored in an airtight container, it’ll last 3–4 days in the fridge, or you can freeze it for up to 2 months.
Q: Do I need a blender?
A: A blender gives you that smooth, creamy texture, but an immersion blender works great too.
Q: Can I add spices or herbs?
A: Go for it! A pinch of nutmeg or thyme would be delicious in this soup.
Suggestion
- Add a dash of nutmeg or cinnamon for a slightly sweeter, warm flavor.
- Top with croutons or roasted pepitas for a satisfying crunch.
- Use coconut milk instead of half and half for a dairy-free twist.
- Blend only half of the soup for a chunkier texture.
- Serve with crusty sourdough bread or a grilled cheese sandwich on the side.
Conclusion
There’s something deeply comforting about a bowl of warm, creamy soup—especially when it’s packed with the earthy sweetness of butternut squash, hearty potatoes, and savory leeks. This Butternut Squash and Potato Soup is one of those simple recipes that feels like a warm hug. It’s easy enough to make on a busy weeknight but elegant enough for a holiday table. The half and half makes it velvety smooth, while the bacon and chives take it up a notch with salty crunch and fresh flavor. Plus, it’s versatile—make it vegetarian, spice it up, or make a double batch to freeze for later. However you enjoy it, I promise it’s going to become a new favorite in your soup rotation. Now go grab that spoon—you’ve got soup to enjoy!
—Sarah Cooper
