Potato-Squash Soup

Diane C.


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


★★★★★ 1 vote

1 Hr
1 Hr
Stove Top


  • 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

How to Make Potato-Squash Soup


  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.

Printable Recipe Card

About Potato-Squash Soup

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

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