Winter Squash and Potato Soup


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

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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 :)


Questions, Comments & Reviews



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