Winter Squash and Potato Soup
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
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
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.