Butternut Vegetable Soup quickly became part of our soup rotation because of the comforting flavor. The root vegetables and apple are the perfect blend of sweet and savory. This soup has a lot of large chucks that leave you very full and satisfied.
Butternut Vegetable Soup is very versatile in that you can add a variety of root vegetables you like and leave out the ones you don’t. If you are looking to get a lot of vegetables into your diet and don’t know where to start then make a soup. If I am feeling under the weather and looking to fight inflammation I turn to this soup.
Nutrition Highlights
Everyone has their own nutritional deficiencies and goals they are trying to manage on a daily basis. Our household is trying to accomplish anti-inflammatory, high protein and high fiber. It’s not easy and every meal does not always meet the mark.
- Carrots are great sources of beta-carotene, fiber, vitamin K1, potassium and antioxidants
- Celery is 95% water and has magnesium, phthalides, potassium, plant based flavonoids (antioxidants), Vitamin A, C, K, insoluble fiber
- Onions can help raise HDL Cholesterol, lower blood pressure, relieve congestion, and reduce inflammation. They are a rich source of prebiotics and fiber that aid in digestion. Onions have a lot of vitamins: C, B6, potassium, manganese, iron, folate and calcium.
- Garlic can help reduce the risk of stomach and colon cancers. It is anti-inflammatory, rich in vitamin C, B6, manganese.
- Potatoes are rich in potassium, fiber, protein, Vitamins C, B6.
- Butternut Squash has soluble and insoluble fiber, protein, Vitamins A, C, E, potassium, magnesium, folate, antioxidants. It is one of the best foods for eye health.
- Apples have a plant chemical that is good for you called flavonoids. They also have pectin – a fiber that breaks down in your gut. Apples are rich in antioxidants and vitamin c.
- Parsnips are rich in Vitamin C, K, potassium, fiber, calcium, iron, folate, niacin, riboflavin, magnesium
- Rutabaga is rich in antioxidants and glucosinolates, fiber, potassium, Vitamins C, E, protein, calcium, magnesium, potassium
We try to focus on making sure we incorporate a variety of fresh fruits, vegetables, berries, fatty fish, healthy oils, lean protein, legumes, fermented foods, nuts, warm spices, and whole grains through the week. We really try to limit or not eat fried foods, processed cheeses, processed meats, packaged snacks, sugary drinks, and baked sweets.
Cookbook Library
I found this recipe in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook. I have modified it a bit as I always do!
Stove Top
Recipe serves: 12
Serving size: 1 cup
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
butter
-
olive oil
-
bay leaf
-
dried basil
-
dried thyme
Grocery
-
1 - pound bag carrots
-
1 - stalk celery
-
1 - medium onion
-
1 - garlic bulb
-
1 - bulb of garlic
-
2 - vegetable broth 32 oz
-
1 - small bag potatoes
-
2 - cups mashed butternut squash (freezer section)
-
1 - large tart apple
-
1 - large parsnip
-
1 - rutabaga
Let's prep!
| 3 medium carrots, sliced |
| 1 medium onion, diced |
| 2 medium celery ribs, sliced |
| 2 garlic cloves, minced |
| 1 tablespoon butter |
| 1 tablespoon olive oil |
| 8 cups vegetable broth |
| 4 medium potatoes, diced |
| 1 large apple, peeled and diced |
| 2 cups butternut squash puree |
| 1 rutabaga, diced |
| 1 parsnip, sliced |
| 1 teaspoon dried basil |
| 1/2 teaspoon dried thyme |
| 1 bay leaf |
| 1/2 teaspoon cracked pepper |
| 1 teaspoon salt |
- Gather all of your ingredients and measuring tools
- In a large prep bowl add:
- sliced carrot, sliced celery, diced onion
- Mince garlic and leave at side of cutting board
- In a different large prep bowl add:
- diced potatoes, diced apple, diced rutabaga, sliced parsnips
Let's cook!
- Complete the prep from the prep tab above.
- Place the Dutch oven over medium heat and add oil and butter.
- Once butter is melted, add onions, carrots, celery, 1/2 teaspoon salt, 1/4 teaspoon cracked pepper and sauté until soft.
- Add garlic for 1 min
- Add potatoes, butternut squash, apple, parsnip, rutabaga, broth, 1/2 teaspoon salt, 1/4 teaspoon cracked pepper, bay leaf, dried basil, dried thyme.
- Simmer, uncovered, 30 minutes until the vegetables are tender.
- Remove bay leaf and enjoy!
This recipe can also be found in Affordable Week 2 Menu for 2 People
