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Creamy Potato Soup (with Cauliflower and Butternut Squash)

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Creamy Potato Soup (with Cauliflower and Butternut Squash)

From Deceptively Delicious

Active Time: 15 minutes   |   Total Time: 45 minutes   |   Serves 8  |  Gluten Free

  • Nonstick vegetable oil cooking spray
  • 2 teaspoons olive oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, smashed
  • 2 (14-ounce) cans reduced-fat low-sodium chicken broth
  • 2 pounds potatoes, any kind, peeled and chopped
  • ½ cup cauliflower puree
  • 1½ cups butternut squash or carrot puree
  • 1 cup lowfat (1%) buttermilk
  • ½ teaspoon kosher salt
  • ¼ cup shredded reduced-fat Cheddar cheese (optional)
  • Store-bought croutons (optional)

Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)

Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.

Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese, if you like.

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