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Potato Butternut Squash Soup

Cuisine: American

Serves: 8 - 12


  • 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 vegetable 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



  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.



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