Squash and Veggie Soup

Buttercup squash, sweet potato, carrots, and rutabaga are simmered in vegetable broth to make this veggie soup that's pureed until creamy.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 170 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 onion, chopped
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 1 potato, cubed
• ½ teaspoon curry powder
• 1 sweet potato, cubed
• 1 large carrot, chopped
• 1 rutabaga, peeled and cubed
• 1 (32 fluid ounce) container vegetable broth
• 1 buttercup squash, peeled and cubed
• 1 teaspoon no-salt seasoning blend
• 1 teaspoon roasted garlic

Recipe Instructions

Step 1

Puree soup with an immersion blender until smooth.

Step 2

Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.