Efrat's Notebook
  • Soups
  • Vegetarian
  • Gluten-Free

Orange Potato and Squash Soup Draft

A potato soup with squash, carrots and tomatoes that turn it orange, a simple vegetable soup I leave chunky or blend until creamy.

  • Prep20 min
  • Cook50 min
  • Total1 hr 10 min
  • Makes6 servings
  • KashrutDairy

What you need

Amount:6

How I make it

  1. Cook the potatoes in the water until they start to soften.

  2. Add the pumpkin, squash or sweet potato and simmer over low heat for about 15 minutes.

  3. Meanwhile, melt the butter in a skillet and add the onions and carrots.

  4. When the onions are translucent and the carrots begin to soften, add the tomatoes and bay leaves and cook over low heat for about 10 minutes.

  5. Add the onion, carrot, tomato and bay leaf mixture to the potatoes and squash and simmer for about 20 minutes.

  6. Season with salt and pepper.

What I've learned

  • When I want a cream soup, I take out the bay leaves and blend it.
  • For a pareve soup, I use oil or margarine instead of the butter.

Source: ChefEf (chefef.com)