Squash and Veggie Soup
Description
Buttercup squash, sweet potato, carrots, and rutabaga are simmered in vegetable broth to make this veggie soup that's pureed until creamy.
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
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1 sweet potato, cubed
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1 large carrot, chopped
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1 teaspoon no-salt seasoning blend
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1 teaspoon roasted garlic
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1/2 teaspoon curry powder
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1/4 teaspoon ground black pepper
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1 pinch ground nutmeg
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1 bay leaf
Directions
1
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.
2
Puree soup with an immersion blender until smooth.