My daughter is home after graduating from Bible College. She got a good job at a local doctor’s office (Yay!), but she frequently has to take lunches at her desk. She requested that I make this squash potato soup recipe for her since it can be easily warmed in a microwave and even sipped out of a mug for added convenience.
Affiliate links are included. Commissions from these links help to support this blog. Thank you.
Since this soup is pureed, I like to pour the soup into ice cube trays for freezing. Once the soup cubes are frozen, I can pop them into a freezer bag. My daughter can take just a few cubes for a lighter snack or take many for a more substantial meal.
One of my daughter’s favorite things about this soup is that the veggies are hidden. Pureeing the soup makes the soup rich and creamy (without cream), but it also disguises those nutritious vegetables.
Today, I quickly made this soup on the stove top, but squash potato soup can easily be made in the slow cooker or Crockpot as well. Just let all the ingredients slow simmer in the slow cooker until they are tender. Right before you eat, puree the soup with an immersion blender or a regular blender, adjust your seasoning to taste, and enjoy.
To make this squash potato soup recipe, I dice up some yellow squash and Russet potatoes. They get tossed into a nice-sized pot. I add a little olive oil, roasted chicken base, Tony’s Cajun/Creole seasoning, and salt. The whole things gets covered with water, and I cook it on medium heat until the veggies are tender.
I like to use an immersion blender to puree my soup. I find that it is the easiest way, but a regular blender or a food processor would work just as well if that is what you have at your home.
Before serving, I always check the seasoning to make sure it is to my liking. This time, I added just a dash more salt. Shredded cheese, croutons, diced green onions, chives, or countless other items can be nice garnishes for this soup.
Are you ready to make some squash potato soup recipe? Check out the recipe below.
- 6 Medium Squash - cubed
- 3 Medium Potatoes - cubed
- 1/4 Cup Olive Oil
- 1/4 Cup Roasted Chicken Base
- 1 TBSP Tony's Cajun/Creole Seasoning
- 1 TBSP Salt
- Water to cover
- Additional salt & pepper to taste
- Cut up the squash & potatoes to roughly about the same size.
- In a large sauce pan, add cubed squash, cubed potatoes, olive oil, chicken base, Cajun seasoning, and salt.
- Add enough water to cover it all. (Slow cookers may require less water.)
- Cook on medium heat until the squash and potatoes are fork tender.
- Blend until smooth. (I use an immersion blender.)
- If using a regular blender, be sure to follow your appliances directions for hot liquids. Safety first.
- Adjust salt & pepper to taste.