Cozy Butternut Squash Soup and Mash Potato


Warm, creamy, nutritious and delicious. Perfect Winter Fix.

To celebrate Thanksgiving week, we have prepared this warm and wholesome recipe for you to enjoy with your family.


Cozy Butternut Squash Soup and Mash Potato

Get warm with a delicious blend of seasonal ingredients, full of bright flavour. A touch of Olive Oil at the end is all that you need to complete the flavour profile.
Servings 4 people
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins


  • Vitamix Blender or KitchenAid Exactslice™ 13-cup Food Processor
  • Stock Pot or Dutch Oven
  • Peeler
  • Wooden spatula
  • Potato masher
  • Sharp knife


  • 1 tbsp Olive oil extra virgin
  • 200 grams Leek (stems removed)
  • 300 grams Celery (stems removed)
  • 200 grams Carrots
  • 500 grams Cauliflower
  • 700 gram Butternut Squash
  • 1 Litre Chicken or Vegetable Stock (room temperature)
  • 500 grams Potatoes
  • ¼ cup Cream
  • Salt and Pepper To taste
  • ¼ tbsp Dry Parsley
  • ¼ tbsp Dry Oregano


  • Chop all ingredients, preheat the stock pot add olive oil. Lightly saute the leeks, celery, and carrots.
  • Add cauliflower and butternut squash cook until lightly browned. Pour in enough of the chicken stock or vegetable stock to cover vegetables.
  • Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.Add seasoning to taste.
  • Boil potatoes, and mash them. Add creme to create texture, season to taste.


Vegan Adaptation:  By using vegetable stock on the soup and a little bit of the plant-based milk of your preference to the mash potato. you can make this recipe fully vegan <3
Calories: 300kcal
Cost: $30
Course: dinner, lunch, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: classic cuisine, gourmet, VeganFriendly, Vegetarianfriendly, Warm

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

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