Butternut Squash and Potato Soup
Recipe type: Gluten free, Grain free, Paleo, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
This comforting butternut squash and potato soup is ideal for a cool fall evening. The scallions, pomegranate, and bacon on top make it colorful and extra tasty.
  • 3 tablespoons unsalted butter or ghee
  • 1 large yellow onion, chopped
  • 8 medium red potatoes (about 2¼ pounds), peeled and chopped
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • 8 cups homemade or low-sodium chicken or vegetable stock (I used my Instant Pot chicken stock)
  • 1 large butternut squash (about 2½ pounds), peeled, deseeded, and chopped
  • ⅔ cup heavy cream or coconut milk
  • ¼ cup maple syrup
  • 1 tablespoon lemon juice
  • ¼ teaspoon bittersweet smoked paprika
For serving (optional):
  • Arils from 1 large pomegranate
  • Green part of 8 scallions, sliced on the bias
  • 8 slices bacon, chopped small and cooked until crisp
  1. Melt the butter in a large stockpot over medium heat. Add the onion and sauté for about ten minutes, until the onion is translucent and beginning to brown. Add the potatoes, salt, pepper, and stock, increase the heat to medium-high, and bring to a boil.
  2. Stir in the butternut squash and reduce the heat so the soup simmers. Cook for 20-30 minutes, or until the squash and potatoes are very tender. Cool for a few minutes, then puree with an immersion blender (or transfer to a regular blender or food processor in batches) until very smooth.
  3. Stir in the remaining ingredients. Taste and adjust seasonings if desired. Serve hot, topped with pomegranate arils, scallions, and bacon if desired.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/butternut-squash-and-potato-soup/