Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This comforting one pot winter squash and potato soup with spinach
- Easy to Make: This recipe is made in one pot, making it easy to prepare and clean up.
- Comforting and Nourishing: The combination of roasted winter squash, tender potatoes, and fresh spinach makes for a comforting and nourishing meal.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or herbs.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Perfect for Meal Prep: This recipe makes a large batch of soup that's perfect for meal prep or feeding a crowd.
- Gluten-Free and Vegetarian: This recipe is gluten-free and vegetarian, making it a great option for those with dietary restrictions.
- Affordable: This recipe is made with affordable and accessible ingredients, making it a great option for those on a budget.
- Delicious: Most importantly, this recipe is delicious and sure to become a new favorite!
Ingredient Breakdown
The key ingredients in this recipe are winter squash, potatoes, onions, garlic, and spinach. The winter squash adds natural sweetness and a nutty flavor, while the potatoes add creaminess and texture. The onions and garlic add a depth of flavor and aroma, while the spinach adds a burst of freshness. When selecting these ingredients, choose a winter squash that's heavy for its size and has a hard, smooth skin. For the potatoes, choose a variety that's high in starch, such as Russet or Idaho. For the onions and garlic, choose fresh and firm bulbs. For the spinach, choose fresh and curly leaves.
How to Make comforting one pot winter squash and potato soup with spinach
Preheat the oven to 400°F (200°C). Cut the winter squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and roast for 30-40 minutes, or until tender and caramelized.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
Add the diced potatoes, chicken or vegetable broth, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Scoop the roasted squash flesh into the pot and stir to combine. Add the fresh spinach leaves and cook until wilted, about 1-2 minutes.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Return the soup to the pot and reheat over low heat, if necessary.
Ladle the soup into bowls and serve hot, garnished with a sprinkle of paprika, a dollop of sour cream, or a sprinkle of chopped fresh herbs, if desired.
Tips for Perfect Results
Choose a winter squash that's heavy for its size and has a hard, smooth skin. Butternut, acorn, or kabocha work well in this recipe.
Cook the potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add the fresh spinach leaves towards the end of cooking time, so they wilt into the soup and retain their nutrients.
Blend the soup until it reaches your desired consistency. Some people like it smooth, while others prefer it chunky.
Feel free to experiment with different spices and herbs to give the soup your own unique flavor. Cumin, coriander, and paprika work well in this recipe.
Serve the soup with a side of crusty bread, a green salad, or a grilled cheese sandwich for a satisfying meal.
This soup freezes well, so feel free to make a batch and freeze it for up to 3 months. Reheat and serve when you need a quick and comforting meal.
Use leftover soup as a base for other meals, such as a creamy pasta sauce or a filling for stuffed bell peppers.
Common Mistakes to Avoid
-
Not Roasting the Squash:
Fix: Roast the squash in the oven until tender and caramelized, as this step brings out the natural sweetness and depth of flavor.
-
Overcooking the Potatoes:
Fix: Cook the potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
-
Not Adding Enough Liquid:
Fix: Add enough broth or water to cover the ingredients and allow for a smooth, creamy soup.
-
Not Blending the Soup:
Fix: Blend the soup until it reaches your desired consistency, as this step helps to distribute the flavors and textures evenly.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat.
Add a splash of heavy cream or coconut cream to the soup for a rich and creamy texture.
Replace the chicken broth with a vegan broth and omit the sour cream or cheese for a vegan-friendly version.
Use gluten-free broth and be mindful of any gluten-containing ingredients, such as bread or crackers, when serving.
Use low-sodium broth and be mindful of the amount of salt added to the soup for a lower-sodium version.
Prepare the soup up to 2 days in advance and refrigerate or freeze until ready to serve.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the soup to prevent bacterial growth.
Store the soup in the refrigerator for up to 5 days. Reheat the soup over low heat, stirring occasionally, until warmed through.
Store the soup in the freezer for up to 3 months. Freeze the soup in airtight containers or freezer bags, making sure to label and date the containers. Reheat the soup over low heat, stirring occasionally, until warmed through.
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.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be mindful of the broth and any added ingredients to ensure they are gluten-free as well.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Freeze it in airtight containers or freezer bags, making sure to label and date the containers. Reheat the soup over low heat, stirring occasionally, until warmed through.
What type of winter squash is best for this recipe?
Butternut, acorn, or kabocha squash work well in this recipe. Choose a squash that's heavy for its size and has a hard, smooth skin.
Can I add other ingredients to this soup?
Yes, feel free to experiment with different spices, herbs, and ingredients to give the soup your own unique flavor. Some options include diced ham, cooked sausage, or a sprinkle of grated cheese.
Is this recipe suitable for a crowd?
Yes, this recipe makes a large batch of soup that's perfect for feeding a crowd. You can easily double or triple the recipe to feed a larger group.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. You can prepare the soup ahead of time, portion it out into individual containers, and refrigerate or freeze for later use.
comforting one pot winter squash and potato soup with spinach
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 large potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional)
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 cubed butternut squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 3: Add the Broth and Thyme. Pour in the vegetable broth and add the 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 Heavy Cream and Spinach. Stir in the heavy cream and add the fresh spinach leaves. Cook for an additional 2-3 minutes, until the spinach has wilted and the soup is heated through.
- Step 6: Season and Serve. Season the soup with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.
- Step 7: Optional: Add a Swirl of Cream. If desired, add a swirl of heavy cream to the top of each bowl for a decorative touch.
- Step 8: Serve and Enjoy. Serve the soup hot, garnished with additional spinach leaves and Parmesan cheese if desired.
Recipe Notes
- Storage tip: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Make ahead: You can prepare the soup up to a day in advance, then reheat and add the spinach and cream just before serving.
- Substitution: You can substitute the butternut squash with other winter squash varieties, such as acorn or kabocha.
- Pro tip: For an extra creamy soup, add an additional 1-2 tablespoons of heavy cream or half-and-half.
- Variation: Add some heat to the soup by incorporating diced jalapeños or red pepper flakes.
- Dietary restriction: This soup is vegetarian and gluten-free, making it a great option for those with dietary restrictions.
