Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 170
- Carbohydrate: 39g
- Fat: 1g
- Fiber: 7g
- Protein: 5g
- Sugar: 13g
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