Real Recipes From Real Home Cooks ®

potato-squash soup

(1 rating)
Recipe by
Diane C.
Anytown, TX

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

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For potato-squash soup

  • 5-6 md
    potatoes, peeled and cubed
  • one md
    acorn squash, peeled and cubed
  • one can
    tomatoes, diced, (15 oz.)
  • three Tbsp
  • one sm
    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.