Potato-Squash Soup

Diane C.

By
@thymeandmarjoram

One of my friends made this for lunch one day. It was delicious!


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

5-6 medium
potatoes, peeled and cubed
one medium
acorn squash, peeled and cubed
one can(s)
tomatoes, diced, (15 oz.)
three Tbsp
oil
one small
onion, diced
one clove
garlic, minced
1/4 c
cream, milk or half n half (your choice)
four c
water
1-2 pinch
salt and pepper

Directions Step-By-Step

1
In 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.
2
Puree tomatoes in a blender before adding to soup mixture. Stir well to blend. Fold in cream. Season soup with salt and pepper.
3
Notes: 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: German
Other Tag: Healthy