Butternut Squash & Potato Soup

Prep Time: 10 Minutes  |  Cook Time: 35 Minutes  |  Ready In: 45 Minutes  |  Servings: 4


  •  1 medium 4Earth Farms butternut squash
  • 2 large 4Earth Farms yellow potatoes, sliced
  • 1 medium 4Earth Farms yellow onion, chopped
  • 2 Tbsp. Butter
  • 3 garlic cloves
  • 3 cups vegetable stock, enough to cover vegetables
  • Salt & Cracked Pepper to taste
  • 1/2 tsp Paprika
  • 1 small bay leaf
  • 1/4 cup heavy cream
  • 1/2 cup mild chedder cheese


  • Sour cream
  • Diced chives
  • Candied Walnuts
  • Croutons


  1. Heat and melt butter in a medium pot over medium heat.
  2. Peel squash and take out the seeds and the membrane, chop it into small cubes.
  3. Add chopped onion to the pot and saute until transparent.
  4. Add potatoes, minced garlic, and butternut squash.
  5. Add paprika, bay leaf, salt, pepper and saute for 10 minutes, stirring occasionally.
  6. Add just enough stock to cover the vegetables. Cook until vegetables are fully cooked and tender, about 20 minutes. 
  7. Take out the bay leaf and discard.
  8. Slowly transfer content of the pot into a food processor, blend well and return to the pot.
  9. Add the heavy cream and cheese and stir until cheese is melted.
  10. Serve with a dollop of sour cream, chives, walnuts and croutons