Ingredients
- 1 (32 fluid ounce) container vegetable broth
- 1 buttercup squash, peeled and cubed
- 1 rutabaga, peeled and cubed
- 1 onion, chopped
- 1 potato, cubed
- 1 sweet potato, cubed
- 1 large carrot, chopped
- 1 teaspoon no-salt seasoning blend
- 1 teaspoon roasted garlic
- ½ teaspoon curry powder
- ¼ teaspoon ground black pepper
- 1 pinch ground nutmeg
- 1 bay leaf
Why You'll Want This Again
This soup is packed with fresh vegetables and squash, making it both nutritious and comforting. It’s a great way to enjoy seasonal produce in a warm, satisfying meal. Plus, it’s easy to customize with your favorite veggies or spices.
Tips From The Kitchen
- Use a mix of colorful vegetables to add flavor and visual appeal.
- Cook the soup slowly to let the flavors blend well.
- If you prefer a smoother texture, blend part or all of the soup before serving.
- Cook the soup slowly to let the flavors blend well.
- If you prefer a smoother texture, blend part or all of the soup before serving.
Directions
Pour the vegetable broth into a large pot and heating it over medium heat. Add in the buttercup squash, rutabaga, onion, potato, sweet potato, carrot, and all the seasonings—garlic, curry powder, your seasoning blend, pepper, nutmeg, and the bay leaf. Let everything simmer gently for about an hour, or until the rutabaga and squash are tender. Once the veggies are soft, use an immersion blender to puree the soup right in the pot until it’s nice and smooth. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!
Serving Ideas To Try
Serve the soup with a slice of crusty bread or a warm roll for dipping. A sprinkle of fresh herbs, like parsley or cilantro, can brighten the flavors. It also pairs well with a simple green salad for a complete meal.
How To Preserve This Dish
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months; just thaw and reheat gently on the stove.
