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


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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


  • 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.

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About Potato-Squash Soup

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

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