THE RECIPE JOURNAL · Lunch
Squash and Vegetable Medley Soup
This cozy soup is packed with tender squash and a colorful mix of fresh vegetables, making it perfect for a comforting meal any day. It’s easy to prepare and full of wholesome flavors that warm you up from the inside out.
FROM THE KITCHEN • Squash and Vegetable Medley Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Pizza Featuring Chicken
Something delicious to watch next.
01
Step 1
Start by pouring the vegetable broth into a large pot and warm it over medium heat. Toss in the buttercup squash, rutabaga, onion, potato, sweet potato, and carrot. Sprinkle in your seasoning blend, garlic, curry powder, pepper, nutmeg, and add the bay leaf for some extra flavor. Let everything simmer gently for about an hour, or until the rutabaga and squash are nice and tender. Once the veggies are soft, use an immersion blender to puree the soup right in the pot until it's smooth and creamy. Give it a taste and adjust the seasoning if you need to, then serve warm and enjoy!
Why you’ll love it
This soup is a comforting blend of seasonal vegetables that warms you from the inside out. It’s hearty yet light, making it perfect for any time of year. The natural sweetness of the squash pairs beautifully with the savory vegetables for a balanced flavor.
How to serve
Serve this soup with a slice of crusty bread or a simple green salad for a complete meal. A sprinkle of fresh herbs or a dollop of yogurt can add a nice finishing touch and extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well—just thaw and reheat gently on the stove, adding a little water or broth if it has thickened too much.
