a substantial, tasty soup.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Puree soup with an immersion blender until smooth.
Reviews
This was tasty. I substituted parsnip for rutabaga and added a thumb of fresh ginger and a little coconut water to thin it (I went a little overboard on the veggies!). I think this makes a good base recipe for a winter veggie soup using whatever mix might be in the fridge.
A lovely, hearty soup that our whole family enjoyed.