Smooth and Silky Potato Squash Soup

This is a lovely soup with a wonderful silky mouthfeel to it and it’s very easy to prepare. Whether you are in a cold or hot environment, this soup goes down well.

I wanted the feel and taste of old fashioned smooth potato soup but a bit lighter than the regular kind and the addition of the squash is what lightens it whilst keeping the texture so fine.

So, if you don’t have prepared sauteed onions, take a chopped onion and sautee in some oil and then start with some potatoes, scrub and peel them and chunk them up.

It’s fine if there not perfect, as long as they are still good it’s fine.

Cover the potatoes with water and add some salt and bring to the boil. Leave on a medium simmer.

Now I cook the cubed potatoes for about 20-30 minutes or until very soft (check with a toothpick)

Scrub and chunk the squash with the peel, these are a coupla days old, perfect for a pureed soup.

Then add the chunked squash with the soup powder for added flavor and cook an additional 15 minutes or until squash is tender.

Take the pot off the burner, and using a stick blender, carefully puree the soup till very smooth, if necessary using a skimmer or slotted spoon to make sure no unruly chunks of potato have escaped you (if they have, you know what to do, snorf ’em on down).

The texture should be smooth and silky and a very very pale green. Really pretty and utterly delish.

Lovely served with a crusty bread and butter.

Smooth and Silky Potato Squash Soup

2 tablespoons chopped sautéed onions OR 1 small onion, peeled and chopped well
1 tablespoon oil
1 kilo/2.2 pounds/5 medium potatoes, scrubbed and peeled, cut into chunks
1/2 – 1 teaspoon salt
8 small or 4 medium squash, scrubbed and cut into chunks (no need to peel)
2 heaping tablespoons pareve chicken soup powder
8 cups of water

Directions:

Put the chopped onion and oil in a soup pot big enough to hold all ingredients. Sautee onions till medium yellow and add cubed potatoes. Cover with the eight cups of water and the salt.

Bring to the boil and lower to medium high heat and cover with lid, cooking for about 20-30 minutes or till potatoes are soft (I check with a toothpick). Add the chunks of squash right on top of the potatoes and add the soup powder and cook for an additional 15 minutes or till squash is tender. Turn off the fire and take a stick blender and carefully puree the soup until completely blended and smooth, checking for chunks with a slotted spoon or skimmer and puree till gone (or nosh on those last stubborn few).

The soup is a very pale light green and is silky and smooth. It’s a very nice starter and if you serve with crusty bread and butter, practically a meal.