Cream Of Winter Vegetable Soup
A creamy, comforting winter vegetable soup blending potatoes, squash, and herbs, perfect for chilly days. Rich and flavorful, it suits vegetarians and anyone craving hearty warmth.
Ingredients
- 2 cups peeled, chopped potatoes ⓘ
- 1.5 cups winter squash (butternut, acorn, banana, or buttercup)
- 1 small onion, chopped ⓘ
- 2 tablespoons snipped parsley ⓘ
- 1 teaspoon lemon peel ⓘ
- 1 (10 3/4 oz.) can condensed chicken broth ⓘ
- 1 1/4 cups milk or light cream ⓘ
- 1/2 cup chopped celery ⓘ
- 1 clove garlic, minced ⓘ
- 1 teaspoon dry mustard (optional)
- sunflower nuts ⓘ
Instructions
- In a large saucepan, combine potatoes, squash, celery, onion, garlic, parsley, dry mustard, and lemon peel.
- Stir in chicken broth; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
- Transfer about 2 cups of the vegetable-broth mixture to a blender or food processor.
- Cover and process until smooth.
- Return the pureed mixture to the saucepan.
- Stir in milk or light cream.
- Heat through and season to taste.
- Sprinkle sunflower nuts atop each serving.
Tips & Substitutions
For extra flavor, consider adding a pinch of nutmeg or a dash of cayenne pepper. You can substitute the milk or light cream with a dairy-free alternative like almond milk if desired. If you prefer a thicker soup, add more potatoes or squash. Using fresh herbs instead of dried can enhance the dish's freshness. This soup also pairs beautifully with Stuffed Chicken Breast Savannah.
Serving Suggestions
Serve this comforting soup warm, topped with sunflower nuts for added crunch. It pairs well with crusty bread or a side salad for a complete meal. For a more filling option, consider serving it alongside a protein dish like Baked Chicken Breast Florentine. Garnish with additional parsley for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covering it loosely to avoid splatters. Stir well before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Winter Vegetable Soup contains roughly 572 calories, with 16g protein, 86g carbohydrates, and 20g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (73% of the Daily Value), and potassium (63% of the Daily Value), and a good source of calcium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld. Just reheat gently before serving, as mentioned in the storage section.
Can I freeze the soup?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating, and blend again if needed for a smooth texture.
What vegetables can I substitute in this recipe?
You can substitute other winter vegetables like carrots, parsnips, or sweet potatoes based on your preference. Just keep the ratios similar to maintain the soup's consistency. Experimenting with different vegetables can provide unique flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).