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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.
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.
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.
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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.
Frequently Asked Questions
Can I use a regular blender instead of an immersion blender?
Yes, just let the soup cool slightly before blending in batches to avoid spills.
How can I make this soup vegan?
The recipe is already vegan since it uses vegetable broth and no animal products.
Can I substitute the rutabaga with another vegetable?
Yes, turnips or parsnips work well as a similar substitute.
How long can I store the soup in the fridge?
It will keep well for up to 4 days in an airtight container.
Can I freeze this soup?
Yes, freeze in portions for up to 3 months and thaw before reheating.
What can I use if I don’t have buttercup squash?
Butternut squash or acorn squash are great alternatives.
Should I peel the carrot before adding it?
Peeling is optional; just make sure it’s washed thoroughly.
How thick will the soup be after blending?
It should be smooth and creamy but you can add more broth if you prefer a thinner consistency.
