foodie friday! squash-potato soup

Squash Potato Soup
mmmm soup
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 2 butternut squash, peeled and cubed
  2. 4-5 medium potatoes, peeled and cubed
  3. 2 medium onions, roughly diced
  4. 2 celery stalks, roughly diced
  5. 3 garlic cloves, peeled and smashed
  6. 2 bay leaves
  7. Chicken stock to cover vegetables (about 9 cups)
  8. 1 pint cream/milk
Spices to taste
  1. salt
  2. pepper
  3. fresh thyme
  4. parsley flakes
  5. balsamic vinegar
  6. powdered mustard
Instructions
  1. Take all your veggies, garlic, and bay leaves, and put them in a pot and use chicken stock to just cover. put over medium-low heat and let it cook until all the veggies are really soggy and mushy. Take out the bay leaves and use a stick blender to blend it til smooth. Or you can run it through a blender or food processor in batches. It should be really thick - mix in your cream/milk. If you want a looser soup, add more milk.
  2. Spice it up! I used fresh thyme, salt, pepper, ground mustard, and parsley flakes. For this batch, I ended up using about 2-3 tablespoons (yes, tablespoons) of salt. Don't sell yourself short on the salt. I shook a couple shakes of balsamic vinegar in there as well. If you know you like a certain spice in soup, give it a try. Taste your soup and spice it til you like it.
  3. Another tip: cook up some bacon really crisp, crumble it and put it in the soup. I might do that tomorrow.
Notes
  1. I like cheese on my soup. I used feta this time, but I would also recommend some shredded parmesan. Cheddar might also work. Can also crumble some bacon on top.
Life in the Cheese Drawer http://katerrific.com/

once a year i give a go at squash potato soup. it’s always sweeter than i remember it (that squash is sweet!), but i really like it. so here’s your foodie friday post! unlike most food bloggers, i put the recipe at the top so you don’t have to scroll for days through someone’s life story before you find the recipe. (i hate that.)

prep

i had a bunch of butternut squash from my garden this year, so i had to do something with it. hello soup!

thyme

I also have some thyme growing in the giant flower garden that was here when i moved in. the gift that keeps on giving! now it’s just like it’s freeze-dried (haha. stupid cold weather.)

cooking

blended

after the stick blender. best $15 i ever spent. seriously, it’s worth it if you do a lot of soups or sauces.

bowl

mmmm, topped with feta cheese and leftover thyme leaves.

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