Makes at least 12 servings.

Ingredients:

  • 1 medium onion
  • 3 medium carrots
  • 4 medium celery leaves
  • 4 garlic cloves
  • half large butternut squash
  • 2 medium sweet potatoes
  • 3 medium regular potatoes
  • 3 bay leaves (not sure about spelling)
  • 7 all spice
  • salt
  • vegetable oil (I use olive)

Cooking instructions.

  1. Take a large pan. (I'll find out later how many gallons)
  2. Boil water (I boil it in a kettle before I start sauteing - how much - later).
  3. Cut the squash and the sweet potatoes in very large pieces. For example, sweet potatoes can be cut in 4-6 pieces (depends on their size). Cut the squash the same way (the pieces should be about the same size). Cut the potatoes in cubes (.5 inch) and keep them in water (to prevent them from getting dark).
  4. Dice the onion and saute it in the pan. After it is looks transparent (but not burned), push it toward the wall of the pan and saute sliced carrots (add some oil for the carrots), after the carrots are done (they should get softer, but before they brown) push them aside (toward the onion), and add some oil and diced celery. After the celery is done add diced garlic. Instead of pushing stuff on the side, it might be a good idea just to take them out of the pan to prevent from burning.
  5. When the garlic's flavor fills the room (before it browns) add all the rest of the vegetables, and add hot water, just enough so it covers the vegetables (to control how thick the soup should be). If there's not enough water boil some more.
  6. Add bay leaves, all spice, and salt (according to taste)
  7. Bring to boil, but don't let it boil, make sure it simmers slightly, otherwise all the flavor disappears. It's good to check it often. From my experience the hardest part with soups is to cook them but not to let them boil.
  8. After the squash and sweet potatoes are soft, take the bay leaves out, and get an immersion blender (a stick that grinds food) and with a big spoon in one hand locate the big chucks of squash and sweet potatoes, and with the blender in the other hand press them to the bottom and grind them one by one. This way you'll still have some pieces of regular potatoes in the soup, I like it when it isn't all smooth.
  9. If the soup appears too thick add a little more hot water.

-- SvetlanaEden - 14 Dec 2012
Topic revision: r1 - 14 Dec 2012, SvetlanaEden
 

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