Tuesday, November 3, 2009

Squash and Potato Soup

This is a slightly modified version of a recipe I found online.
This recipe requires a blender, a hand mixer or a food processor, because it is a puree.

Click here for original recipe


- A decent size spaghetti squash. About 2 lbs. (The original recipe called for butternut squash, but this worked out fine too)
- A medium sized onion, sliced
- 2 tbsp of butter or margarine
- 2 cloves of garlic, sliced
- About 2 litres of chicken broth
- 2 potatoes, peeled and cubed.
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Salt and pepper
- 1/4 cup cream cheese. (I had this left over. It's optional, but gives it a nice thick texture)
- 1/2 cup sour cream. (The recipe suggest a dollop upon serving. I decided to put it in right off)

Spaghetti Squash

TIP: To make sure that your squash is ripe, check the skin. It should not have any soft spots and the squash should sound hollow when slightly tapped.

Preheat the over at 375F.

Cut the squash in half, lengthwise. Use a cookie sheet or baking dishes with rims. Put a thin layer of water in them (about 1/4 inch) and put the squash face down in the water.
Bake them in the oven for about 40 minutes or until the flesh is soft.
Take them out and let them cool down a bit. Scarpe-off the flesh and separate the seeds. Put the flesh aside in a bowl.

Spaghetti squash, cut in half. Before cooking.

In a large pot, melt the butter and add the onions and garlic. Sautee them until they're tender.

Onions and garlic

Pour in the chicken broth. Add the potatoes and bring to a boil for about 20 minutes, until the potatoes are soft.

Added the broth and potatoes

When the potatoes are cooked, add the saved squash and mash the whole thing. Then, using a hand mixer, puree the whole thing until smooth. I don't have one, so I had to use a food processor. Which means that I had to transfer smaller quantities back-and-forth. That was a messy pain. Anyone want to send me a hand mixer? :D

When all is smooth, add all the spices, salt and pepper and cream and bring the whole thing to a simmer for about 20 minutes.

TIP: I usually don't add very much salt to my recipes. People's tastes are different and it's easy enough for them to add salt to taste. Not so easy to take it out. ;)

Final soup!

This soup is delicious either warm or cold as left-overs.

This recipe makes a lot, so you can put some aside in air-tight containers and frozen to be enjoyed later! It will just be a bit more liquid, because of the freezing process. It's a great fall/winter soup for warming you up.


  1. I actually made a vegatarian spaghetti from spaghetti squash. It was very mushy. It was ok to try, but not something that I would eat regularly.

  2. I had never cooked with squash before. Spaghetti squash is really weird when it's cooked. I found it really interesting.