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 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
What Makes This Recipe So Good
This soup is a comforting blend of sweet squash and fresh vegetables that warms you up on chilly days. It’s both nutritious and easy to make, perfect for a quick lunch or light dinner. The natural flavors shine through without needing complicated ingredients.
Cooking Tips You Should Know
- Roast the squash before adding it to the soup for a deeper, caramelized flavor.
- Use vegetable broth for a lighter taste or chicken broth for added richness.
- Add fresh herbs like thyme or rosemary to enhance the aroma and taste.
- Use vegetable broth for a lighter taste or chicken broth for added richness.
- Add fresh herbs like thyme or rosemary to enhance the aroma and taste.
Directions
Pour the vegetable broth into a large pot and heating it over medium heat. Toss in the buttercup squash, rutabaga, onion, potato, sweet potato, and carrot. Sprinkle in the seasoning blend, garlic, curry powder, pepper, nutmeg, and add the bay leaf for some extra flavor. Let everything simmer gently for about an hour, or until the squash and rutabaga are nice and tender. Once the veggies are soft, use an immersion blender to puree the soup until it’s smooth and creamy. Give it a taste and adjust the seasoning if you need to, then it’s ready to enjoy!
Simple Serving Suggestions
Serve the soup with a slice of crusty bread or a warm grilled cheese sandwich. A sprinkle of grated Parmesan or a dollop of sour cream can add a nice creamy touch. It pairs well with a simple green salad for a complete meal.
Food Storage Guide
Allow the soup to cool before transferring it to airtight containers. Store it in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove.
