Squash-and-Potato Soup

squash and potato soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons butter
  • 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 1 bay leaf
  • Salt and pepper
  • 1/2 of a large acorn squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 large baking potato, peeled and cut into 1/2-inch cubes
  • 1 tablespoon flour
  • 3 1/2 cups chicken broth
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons prepared horseradish


In a large saucepan, melt the butter over medium heat. Add the leek and bay leaf; season with salt and pepper. Cook, stirring, until the leek is softened, 7 to 9 minutes. Stir in the squash and potato; cook until softened, about 5 minutes.

Stir in the flour, then the chicken broth. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the vegetables are tender and the liquid is thickened, 10 to 12 minutes. Stir in the cream and horseradish.