Sweet And Spicy Squash Potato Soup Recipe

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Sweet and Spicy Squash Potato Soup

April Arnold


This recipe is super simple and super tasty! Spice measurements are estimations only. You may prefer more or less depending upon your family's tastes. It's best to sample the soup as you go :-)

pinch tips: How to Slice & Mince Vegetables Like a Pro






30 Min


1 Hr 15 Min


Stove Top


1/2 lb
new red potatoes
4 medium
yellow squash
1 can(s)
pumpkin pie filling
1 bunch
green onions, finely chopped
1 can(s)
sweet corn
1 medium
yellow bell pepper, finely chopped
1 medium
orange bell pepper, finely chopped
1 medium
red bell pepper, finely chopped
3 small
jalapenos, fresh and finely chopped
16 oz
sour cream
1 Tbsp
1 Tbsp
chili powder
1 Tbsp
garlic powder
1 Tbsp
olive oil
2 tsp
sea salt

Directions Step-By-Step

Cut potatoes and yellow squash into small pieces and place in greased (or oiled) oven-safe pan. Cover with foil and oven-roast at 400 degrees for 1 hour.
While the vegetables are roasting, combine olive oil, bell peppers, green onions, and jalapenos in a large pot. Saute until soft then add the corn, pumpkin, and all spices and let simmer on low heat until potatoes and squash are done.
Stir the roasted potato and squash pieces into the pot with the other ingredients. Let soup simmer for 10-15 minutes then remove from heat. Stir in sour cream.
Serve immediately or let cool and refrigerate.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy