Chunky Potato & Squash Soup

10m
Prep Time

30-35m
Cook Time

40m
Ready In

Recipe: #25108

October 27, 2016

Categories: Potatoes, Squash, Sunday Dinner, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Vegetarian, Herbs, Kosher Dairy, Vegetarian Dinner, more

recipe by:
Kchurchill5

"A really nice - yet simple soup. Great for a cold Fall or Winter day. This is a vegetarian dish; so, great for that 'Meatless Monday.' Now, if you have that 'meat' lover in your family; you could always add some bacon or crispy ham to the bowl. But, I try to keep this soup really simple."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (503.2 g)
Calories 234.9
Total Fat - 10.6 g
Saturated Fat - 1.5 g
Cholesterol - 0 mg
Sodium - 966.6 mg
Total Carbohydrate - 33.9 g
Dietary Fiber - 5.6 g
Sugars - 7.4 g
Protein - 3.8 g
Calcium - 76.1 mg
Iron - 1.6 mg
Vitamin C - 27 mg
Thiamin - 0.1 mg

Step 1

Base ... Bring a large soup pot up to medium heat; and, add half of the olive oil. Add the onion, fennel, garlic, and, red pepper flakes; stir, and reduce to medium low heat. Cook about 10 minutes, stirring often; just until they begin to caramelize. Add the sage, rosemary, a pinch of salt and pepper, and cook another minute.

Step 2

Potatoes and Squash ... Add the remaining oil, potatoes, squash, and nutmeg to the pot; and, stir until everything is combined. Then, add the broth; and, bring the mixture to a boil. Reduce to a simmer; and, cook, covered, until the potatoes and squash are fork-tender, approximately 20 to 25 minutes. Re-season with the salt and pepper

Step 3

Seeds and Nuts ... I like to taste them; but, it isn't necessary. Takes just a couple of minutes in a dry saute pan. Add the seeds or nuts (do them separately) to a dry saute pan on medium high heat. Cook just a couple of minutes stirring often. When, you can start to smell them - they are done. Transfer to a plate to cool.

Step 4

Puree ... First, don't forget to remove the bay leaf. Then, using a spider (mesh strainer), or slotted spoon; transfer about half of the vegetables to a blender, and puree until smooth; return the pureed mix to the pot. Stir until combined; always check your seasoning, and cook an additional couple of minutes.

Step 5

Serve and ENJOY! ... Ladle the soup into bowls; garnish with the pumpkin seeds, walnuts, sage, and yogurt. It's a nice meatless dish; but, still full of flavor.