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Squash-Sweet Potato Soup I (P, KLP, TNT)
Source: Unknown
Serves: Varies

Butternut squash, cubed
2 leeks, sliced
2 carrots, diced
1 sweet potato/yam (optional)
3 garlic cloves
Garlic powder to taste
Celery salt (optional, I like)
Chicken soup mix

Sauté leeks with garlic cloves. Add carrots and sweet potato (if using) and sauté further. Add squash and water to cover. Use water to desired consistency. (Don't forget, the vegetables cook down.) We like a thick soup, so obviously I only add water to cover

Add 1 tsp. chicken soup mix for each cup of water. Add spices. After cooking, about 25 minutes, I use the stick blender to puree.

Poster's Notes:
I do not have exact proportions. Not necessary. This is a no-fail soup. Try it, you'll like it. Freezes beautifully.

Posted by Randy Harris

Nutritional Info Per Serving: N/A