Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/12
Why You'll Love This Recipe
This soup is warm and comforting, perfect for chilly days. It’s packed with nutritious vegetables and has a rich, satisfying flavor. Plus, it’s easy to make and great for using up seasonal produce.
Cooking Tips You Should Know
- Roast the squash before adding it to deepen its sweetness.
- Use vegetable broth for a lighter taste or chicken broth for a richer flavor.
- Simmer the soup gently to keep the vegetables tender but not mushy.
- Use vegetable broth for a lighter taste or chicken broth for a richer flavor.
- Simmer the soup gently to keep the vegetables tender but not mushy.
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. Add your seasoning blend along with the garlic, curry powder, pepper, nutmeg, and a bay leaf for extra flavor. Let everything simmer gently for about an hour, or until the rutabaga and squash have softened nicely. Once the veggies are tender, use an immersion blender to puree the soup until it’s smooth and creamy. Give it a taste and adjust the seasoning if needed before serving.
Best Ways To Serve
Serve with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs, like parsley or thyme, adds a nice touch. A dollop of sour cream or a handful of grated cheese can also enhance the flavors.
Storing Leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. This soup also freezes nicely—thaw it overnight in the fridge and reheat gently on the stove.
370
people cooked this recipe
