Potato and Acorn Squash Soup | Idaho Potato Commission

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cans (approx. 15 oz. each) low sodium chicken stock
• 3 Idaho® baking potatoes, peeled and quartered
• 4 large acorn squash
• 1 large onion, peeled and quartered
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 cup milk