Sweet and Spicy Squash Potato Soup

Sweet And Spicy Squash Potato Soup

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April Arnold

By
@Lunakeltica

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 :-)

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • 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
    cumin
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    olive oil
  • 2 tsp
    sea salt

How to Make Sweet and Spicy Squash Potato Soup

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately or let cool and refrigerate.

Printable Recipe Card

About Sweet and Spicy Squash Potato Soup

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



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