• Cooking Time: 20-30
  • Servings: 4
  • Preparation Time: 10


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.


  • 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 mix in the thyme, red pepper flakes, and oregano
  • 3. Add stock; bring to a gentle boil
  • 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 :)

Categories: Low Calorie  Misc. Soup/Stew 
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