Big Daddy's     Cooking with Attitude

Thai Chile



Creamy Potato-Squash Soup

Based on a recipe from Willinger’s cookbook Red, White & Greens this recipe uses pureed potatoes to obtain a wonderfully creamy texture while avoiding all the fat of cream-based soup.  At less than 200 calories per serving (about 1½ cups) and almost no fat this is a truly guilt-free pleasure.  The amount of red pepper barely produces a bite so feel free to add more.  I substituted some ingredients and modified the proportions somewhat from the original recipe but the basic notion of using a healthy potato puree for cream was inspiring.

1 rib    celery, minced
1 medium    carrot, minced
1 large    onion, minced
2 tablespoons    olive oil
1 pound    peeled and seeded butternut squash, cut into 1/2-inch cubes
1 pound    russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon   crushed red pepper flakes
3 1/2 cups   boiling water (plus additional for thinning if desired)

Heat the oil in a heavy saucepan and cook celery, carrot, and onion over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash and potatoes. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.

Add salt to taste.


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