Featured Pinch Tips Video
- 5-6 medium
- potatoes, peeled and cubed
- one medium
- acorn squash, peeled and cubed
- one can(s)
- tomatoes, diced, (15 oz.)
- three Tbsp
- one small
- onion, diced
- one clove
- garlic, minced
- 1/4 c
- cream, milk or half n half (your choice)
- four c
- 1-2 pinch
- salt and pepper
1In a large stockpot, heat the oil over med. high heat. Brown the potatoes, squash and onion. Add the water and garlic.
Cook until vegetables are soft. Mash the vegetable mixture.
2Puree tomatoes in a blender before adding to soup mixture. Stir well to blend. Fold in cream. Season soup with salt and pepper.
3Notes: If you want a smoother soup, puree the soup in batches in a blender. Or, use an immersion blender. Remember to move the soup off the burner before you puree it.
If you prefer a spicier flavor, add a pinch of ground ginger or curry powder to the soup.
If you like a thinner soup, add 2 C water. You can also use 2 C water and 2 C chicken or vegetable broth instead of the 4 C water. However, using broth will change the flavor of the soup. I prefer it with just water. You really get the flavor of the squash.