Golden Summer Soup Recipe

Name: Golden Summer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Golden Summer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Golden Summer Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions