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Why You'll Love This one pot winter squash and potato soup with garlic and rosemary
- Easy to Make: This recipe is made in just one pot, making it a breeze to prepare and clean up.
- Comforting and Delicious: The combination of roasted squash, tender potatoes, and fragrant rosemary is absolute perfection.
- Customizable: Feel free to add your favorite spices or herbs to make this recipe your own.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later use.
- Nutritious: This soup is packed with vitamins, minerals, and antioxidants from the squash, potatoes, and rosemary.
- Perfect for a Crowd: This recipe makes a big batch of soup, perfect for feeding a crowd or meal prepping for the week.
- No Special Equipment Needed: All you need is a large pot and some basic kitchen tools to make this recipe.
- Versatile: This soup can be served as a main course, side dish, or even as a starter for a special occasion.
Ingredient Breakdown
The key ingredients in this recipe are the winter squash, potatoes, garlic, rosemary, and chicken or vegetable broth. The winter squash provides a sweet and nutty flavor, while the potatoes add a creamy and comforting texture. The garlic and rosemary add a pungent and herbaceous flavor that complements the squash and potatoes perfectly. The broth helps to bring all the flavors together and adds moisture to the soup. When selecting these ingredients, be sure to choose a sweet and flavorful winter squash, such as butternut or acorn squash, and use high-quality potatoes that are high in starch, such as Russet or Idaho potatoes. Fresh rosemary is also a must, as it provides a more vibrant and fragrant flavor than dried rosemary.
How to Make one pot winter squash and potato soup with garlic and rosemary
Preheat your oven to 400°F (200°C). Peel and dice the winter squash and potatoes, and mince the garlic. Chop the fresh rosemary leaves and set aside.
Toss the diced squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant and lightly golden.
Add the diced potatoes, roasted squash, chicken or vegetable broth, and chopped rosemary to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender. Season with salt and pepper to taste.
Ladle the soup into bowls and serve hot, garnished with additional rosemary leaves and a dollop of sour cream or crème fraîche, if desired.
Tips for Perfect Results
Choose the best ingredients you can find, including fresh rosemary and high-quality broth, to ensure the best flavor in your soup.
Leave a little texture in the soup for a more rustic and appealing texture. Over-puréeing can make the soup too smooth and unappetizing.
Add a splash of heavy cream or half-and-half to the soup for a richer, creamier texture. This is especially delicious if you're serving the soup as a main course.
Try adding a pinch of nutmeg, cumin, or coriander to the soup for a unique and interesting flavor. You can also add a diced jalapeño or red pepper flakes for a spicy kick.
Serve the soup with a side of crusty bread, a green salad, or a grilled cheese sandwich for a satisfying and filling meal.
This soup freezes beautifully, so feel free to make a big batch and freeze it for later. Simply thaw and reheat when you're ready for a delicious and comforting meal.
Use up any leftover soup as a base for other dishes, such as a creamy pasta sauce or a flavorful dip for vegetables.
Package the soup in cute containers or jars and give it as a gift to friends, family, or neighbors. It's a thoughtful and delicious way to show you care.
Common Mistakes to Avoid
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Not Roasting the Squash: Failing to roast the squash can result in a lackluster flavor and texture in the soup. Make sure to roast the squash until it's tender and lightly caramelized.
Fix: Roast the squash in the oven until it's tender and lightly caramelized, then add it to the soup.
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Over-Puréeing the Soup: Over-puréeing the soup can make it too smooth and unappetizing. Leave a little texture in the soup for a more rustic and appealing texture.
Fix: Use an immersion blender to purée the soup until it's partially smooth, then stop and leave some texture.
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Not Using High-Quality Broth: Using low-quality broth can result in a lackluster flavor in the soup. Make sure to use a high-quality broth that's rich in flavor.
Fix: Use a high-quality broth that's rich in flavor, such as homemade broth or a high-end store-bought broth.
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Not Seasoning the Soup: Failing to season the soup can result in a lackluster flavor. Make sure to season the soup with salt, pepper, and any other desired spices or herbs.
Fix: Season the soup with salt, pepper, and any other desired spices or herbs to bring out the flavors.
Variations & Substitutions
Add a diced jalapeño or red pepper flakes to the soup for a spicy kick. You can also add a splash of hot sauce, such as sriracha or hot sauce, for extra heat.
Add a splash of heavy cream or half-and-half to the soup for a richer, creamier texture. You can also add a dollop of sour cream or crème fraîche on top of the soup for extra creaminess.
Roast a few cloves of garlic in the oven until tender and mashed, then add it to the soup for a deeper, richer flavor.
Add a diced apple to the soup for a sweet and savory flavor combination. You can also add a splash of apple cider or apple juice for extra flavor.
Add a handful of chopped kale to the soup for a nutritious and filling meal. You can also add other leafy greens, such as spinach or collard greens, for extra nutrition.
Use a vegan broth and omit the heavy cream or half-and-half for a vegan version of the soup. You can also add a splash of non-dairy milk, such as almond or soy milk, for extra creaminess.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of winter squash?
Yes! You can use other types of winter squash, such as acorn or delicata squash, in place of the butternut squash. Just be sure to adjust the cooking time based on the size and type of squash you use.
Is this soup vegan?
No, this soup is not vegan because it contains chicken broth and heavy cream. However, you can easily make it vegan by using a vegan broth and omitting the heavy cream or substituting it with a non-dairy milk.
Can I add other ingredients to the soup?
Yes! You can add other ingredients to the soup to suit your taste. Some ideas include diced apples, chopped kale, or a splash of apple cider. Just be sure to adjust the seasoning and spices accordingly.
Can I freeze individual portions?
Yes! You can freeze individual portions of the soup for a quick and easy meal. Simply cool the soup to room temperature, portion it out into individual containers, and freeze. Reheat to an internal temperature of 165°F (74°C) before serving.
How do I reheat the soup?
You can reheat the soup on the stovetop or in the microwave. To reheat on the stovetop, simply place the soup in a pot and heat it over low heat, stirring occasionally, until warmed through. To reheat in the microwave, place the soup in a microwave-safe bowl and heat on high for 30-45 seconds, or until warmed through.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply brown the garlic and cook the squash and potatoes in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours. Season and purée the soup before serving.
Is this soup gluten-free?
Yes! This soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use a gluten-free broth and check the ingredients of any store-bought spices or seasonings.
one pot winter squash and potato soup with garlic and rosemary
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1 large onion, chopped
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the squash and potatoes. Add the diced butternut squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 3: Add the broth and herbs. Pour in the chicken broth, and add the chopped rosemary and dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash and potatoes are tender.
- Step 4: Purée the soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 5: Add the cream and seasonings. Stir in the heavy cream, salt, and pepper. Cook for an additional 2-3 minutes, until the soup is heated through.
- Step 6: Serve and enjoy. Ladle the soup into bowls and serve hot, garnished with additional rosemary if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to a day in advance and refrigerated overnight.
- Substitution: You can substitute the butternut squash with other types of winter squash, such as acorn or delicata.
- Pro tip: For an extra creamy soup, add an additional 1-2 tablespoons of heavy cream or half-and-half.
