Spicy Sweet Potato Squash Soup

Cuisine: American
Course: Appetizers, Main Dishes, Soups
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Prep Time 20 minutes
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Total Time 1 hour 10 minutes
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Servings 6


  • 6 slices bacon cooked, crumbled
  • 1/2 cup Prairie Farms butter
  • 3 carrots chopped
  • 1 sweet potato peeled and chopped
  • 1 small butternut squash peeled and chopped
  • 1 yellow onion diced
  • 1 to 2 fresh red chilis diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken broth or water
  • 1 Prairie Farms sour cream pouch


  • Melt butter over medium heat in large soup pot.
  • Add carrots, squash, sweet potato and onion to the butter and cook stirring occasionally, about 10 minutes.
  • Add chilis, cumin, a pinch of salt and pepper stirring to blend. Continue cooking for 10 minutes.
  • Add chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat.
  • Using a hand mixer, purée vegetables until smooth, thinning with a little chicken stock or water if desired. Taste and adjust seasoning as needed. Cover pot and simmer on low until ready to serve.
  • Pour into bowls when ready to serve. Garnish each with a generous swirl of sour cream and bacon crumbles. Enjoy immediately. Refrigerate any leftovers.

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