Categories: Main Dish, Soup, Vegetarian

Ingredients

• 1 1/2 cups chopped onions
• 2 tablespoons canola oil
• 1 cup peeled and diced carrot
• 2 1/2 cups peeled and diced sweet potatoes, divided
• 3 cups water, divided
• 3 cups vegetable stock or 3 cups vegetable broth, divided (I use homemade)
• 4 cups diced summer squash
• 2 cups fresh corn kernels or 2 cups frozen corn kernels
• 1/2 teaspoon turmeric
• 4 teaspoons fresh lemon juice
• 2 teaspoons salt, to taste
• 1 tablespoon chopped fresh sage
• fresh ground pepper, to taste
• grated monterey jack cheese or low-fat sour cream
• chopped fresh parsley

Directions

1. In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.

2. Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.

3. Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.

4. Reduce the heat and simmer for 10 minutes or until potatoes are soft.

5. Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.

6. Bring the remaining water and vegetable stock to a boil.

7. Add in the remaining sweet potatoes; let simmer for 5 minutes.

8. Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.

9. Add in the sage and reserved puree; stir to combine.

10. Add in pepper to taste.

11. Continue simmering until well heated.

12. To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.

13. Sprinkle with chopped fresh parsley.

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