• Cooking Time: 30-40 minutes
  • Servings: 8-12
  • Preparation Time: 15 minutes


Just threw this together today, and I'm really happy with it! Vegetables can be added in different proportions; this is just what I was able to get easily at the store.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced*
  • 6 cups water
  • 1 tablespoon vegetarian soup base
  • 1.25 lbs. white potatoes, cut into eighths
  • 1 lb. sweet potatoes, peeled and chopped*
  • 1.25 lbs. butternut squash, peeled and chopped*
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon dried tarragon
  • pepper to taste
  • *I used prepared minced garlic and pre-peeled and chopped sweet potatoes and squash


  • Heat oil in a dutch oven.
  • Saute onion until translucent.
  • Add garlic and cook for about 1 minute.
  • Add water and soup base, stirring to combine.
  • Add white potatoes and bring to a boil.
  • Add sweet potatoes, squash, and seasonings.
  • Simmer until all vegetables are soft enough to puree.
  • Remove from heat and allow to cool slightly.
  • Puree soup in batches, or with an immersion blender.
  • Adjust seasoning, if necessary, and serve of freeze.
  • Makes about 3 quarts.

Categories: Low Fat  Soup  Vegan 
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