Squash and Veggie Soup

Squash and Veggie Soup

A delicious, hearty soup.

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

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)

170
Calories
1g
Fat
39g
Carbs
5g
Protein
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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