More Great Recipes: Low Calorie | Misc. Soup/Stew

Winter Squash and Potato Soup


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Member since 2006

Serves 4 | Prep Time 10 | Cook Time 20-30

Ingredients

1 lb. Winter Squash, peeled (I used a half of a spaghetti squash)
1 lb. Potatoes, with skin (fingerling)
1/2 small onion, chopped
handful of peeled whole garlic (although, I used two handfuls!)
32 oz. Stock (vegetable)
1/2 tsp. thyme
1/2 tsp crushed red pepper flakes
pinch of oregano
salt and pepper, to taste
1 tbsp. heavy whipping cream
olive oil


1. Sweat the onions and garlic in the olive oil until onions are transparent


2. Toss in the squash, potatoes, and stock; bring to a gentle boil


3. Add thyme, pepper flakes, and oregano


4. Cover and let boil until potatoes and squash are tender (don't let it boil over!)


5. When tender, use a potato masher to mash up all of the potatoes and squash


6. Add salt and pepper to taste


7. stir in heavy whipping cream


8. EAT :)


Pairs Well With


Notes

I've been messing around with random ingredients and recipe modifications lately, and this one actually turned out to be kick-ass!

I think you can substitute any variation of the ingredients I used, so I listed the ones I actually used in parentheses.

This recipe can be easily doubled or tripled...or quadrupled! The key part is having equal potatoes and squash. Everything else is pretty much to taste.

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