This light and creamy Butternut Squash and Potato Soup is topped with crisp, crumbled bacon and freshly chopped chives.
Butternut squash soup is definitely a favorite, especially in the fall and colder months of the year. But it’s usually pretty rich and made with heavy cream. This version is much lighter, yet it’s filling and delicious! It’s a good soup to have as a meal if you’re more concerned about counting calories.
🛒 Ingredients Needed:
- butter
- butternut squash
- Russet potato
- kosher salt and freshly ground black pepper
- leeks
- fat free chicken broth
- half and half
- bacon
- chives
✏️ How to make Butternut Squash and Potato Soup:
*The complete, printable recipe is in the recipe card at the end of this post.
- In a large pot or Dutch oven, melt the butter over medium-heat. Add the squash, potato, salt and pepper, and saute for 3 minutes. Add the leek and saute an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
- Put half the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half and half. Let the soup warm through.
- Divide the soup between 8 bowls. Top each with a sprinkle of bacon and chives.
➡️ Tips and Substitutions:
- Use a nonstick pan and no butter (nonstick spray instead) if you want to lighten this soup up even more.
- Sub vegetable broth and no bacon to make this soup vegetarian.
- Milk may be substituted for the half and half to lighten this up more. The soup won’t be quite as creamy.
✔️ What to serve with Butternut Squash and Potato Soup:
I think this soup would be fabulous served as a main dish with a nice salad and a hunk of French bread.
❤️ What I Love About This Recipe:
- I love a good soup for dinner. And this one is good!
- Added bacon as a garnish is perfect for butternut squash soup.
- The added potato makes this soup perfectly filling.
Favorite Butternut Squash Soup Recipes:
Butternut Squash and Potato Soup
This is a great, comfort-food soup!
Recipe Details
Servings: 8 servings
Calories: 209kcal
Ingredients
- 2 tablespoons butter
- 5 cups ½-inch cubed, peeled butternut squash (about 1½ pounds)
- 2 cups ½-inch cubed, peeled Russet potato (about 12 ounces)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups sliced and cleaned leeks (about 2)
- 4 cups fat-free chicken broth
- 1 cup half and half
- 4 strips bacon, cooked and crumbled
- 3 tablespoons chopped chives
Instructions
- In a large pot or Dutch oven, melt the butter over medium-heat. Add the squash, potato, salt and pepper, and saute for 3 minutes. Add the leek and saute an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
- Put half the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half and half. Let the soup warm through.
- Divide the soup between 8 bowls. Top each with a sprinkle of bacon and chives.
Nutrition
Serving: 1serving, Calories: 209kcal, Carbohydrates: 24g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 880mg, Potassium: 671mg, Fiber: 3g, Sugar: 5g, Vitamin A: 9921IU, Vitamin C: 32mg, Calcium: 101mg, Iron: 2mg
