This recipe comes from the Moosewood Daily Special cookbook.
Golden Summer Soup
1 1/2 cups chopped onion
2 Tbs. canola oil
1 cup peeled and diced carrots
2 1/2 cups peeled and diced sweet potato
6 cups water
4 cups summer squash
2 cups corn kernels (about 4 ears)
1/2 tsp. turmeric
4 tsp. fresh lemon juice
2 tsp salt
1 Tbs. chopped fresh sage
freshly ground black pepper to taste
chopped fresh parsley or snipped fresh chives
Saute onion in oil for 2 min. Add carrots and 1 1/2 cups sweet potatoes, cook 2 min. Add 3 cups of water, cover, and bring to a boil, simmer 10 min, until potatoes are soft. Puree with immersion blender and set aside.
Bring the remaining 3 cups of water to a boil. Add the remaining sweet potatoes and simmer 5 minutes. Add summer squash, corn, turmeric, lemon juice, and salt, cover and simmer for 10 minutes. Stir in sage and reserved puree. Add pepper. top with parsley and chives.
We used potatoes instead of sweet potatoes. Delicious.