sweet and spicy squash potato soup
(1 RATING)
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 :-)
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prep time
30 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/2 pound new red potatoes
- 4 medium yellow squash
- 1 can pumpkin pie filling
- 1 bunch green onions, finely chopped
- 1 can 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 ounces sour cream
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 2 teaspoons sea salt
How To Make sweet and spicy squash potato soup
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Step 1Cut 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.
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Step 2While 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.
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Step 3Stir 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.
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Step 4Serve immediately or let cool and refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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