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


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.

About this Recipe

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