5-6 mediumpotatoes, peeled and cubed
one mediumacorn squash, peeled and cubed
one can(s)tomatoes, diced, (15 oz.)
one smallonion, diced
one clovegarlic, minced
1/4 ccream, milk or half n half (your choice)
1-2 pinchsalt and pepper
How to Make Potato-Squash Soup
- 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.
- Puree tomatoes in a blender before adding to soup mixture. Stir well to blend. Fold in cream. Season soup with salt and pepper.
- 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.