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“Adapted from a Moosewood recipe. Perfect use for your summer garden vegetables.”
1hr 10mins

Ingredients Nutrition


  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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