Butternut Squash and potato soup is a delicious and easy to make creamy soup that is hearty and filling. I personally love potato soup, and I love butternut squash soup, but when you combine the two, and add a touch of citrus, you have something really unique.
This soup came about through a trip to the local farmers market, during the winter there is lots and lots of squash available. Being my eyes are always bigger than my stomach, I bought an incredibly large amount of squash last weekend, and this needed to turn into something else. I had wanted to do make a butternut squash soup for a long time, but in my recipe research, I found a recipe from the Le Cordon Bleu cookbook that suggested citrus and potatoes.
Citrus has a wonderful touch to this soup that is a little unexpected, but it was a bit hit with my Thursday evening class. If you want to make this vegetarian omit the chicken stock, and use vegetable stock instead.
Yield: Appetizer 12 servings.
Butternut Squash and Potato Citrus infused Soup
- 2 pounds butternut squash , peeled, and chopped into small pieces
- 1 pound russet potatoes peeled and chopped into small pieces
- 1 tablespoons orange peel
- 1 1/2 quarts chicken stock
- 1/4 cup heavy cream
- 1 teaspoon freshly ground nutmeg
- In a large pot add butternut squash, potatoes, orange peel, and chicken stock. Turn heat up to a medium high heat, and cook potatoes and squash until softened. Remove orange peel. Use either an immersion blender or a food processor, and puree until the soup is smooth. Add heavy cream, nutmeg, taste and season with salt and pepper.
- This soup reheats very well. Other things you could add with this soup, would be about 1 teaspoon of curry, or even adding a chopped onion to the soup when boiling the potatoes and butternut squash would also be quite tasty.