How to Make Squash and Veggie Soup - A Step-by-Step Guide

There's nothing quite like a warm, hearty soup to comfort and nourish the soul, especially during the colder months. And when it comes to soups, few can rival the satisfying and wholesome flavors of a squash and veggie soup. This nourishing and flavorful dish combines the natural sweetness of squash with an array of vegetables, creating a harmonious blend of textures and tastes that will leave you feeling deeply satisfied and content.

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    170 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 350mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 7g
    • Total Sugars: 13g
    • Protein: 5g
    • Vitamin C: 48mg
    • Calcium: 117mg
    • Iron: 2mg
    • Potassium: 1142mg