A delicious, hearty soup.
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
Directions
Step 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.
Step 2
Puree soup with an immersion blender until smooth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 170 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium350mg | 15% |
Total Carbohydrate39g | 14% |
Dietary Fiber7g | 26% |
Total Sugars13g | |
Protein5g | |
Vitamin C48mg | 241% |
Calcium117mg | 9% |
Iron2mg | 12% |
Potassium1142mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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