Roasted Rutabaga and Squash Soup

Roasted Rutabaga and Squash Soup

by Blanca Mendez 2 years ago
0 (0)
1 hour
347.5 kcal
43.9 g carbs
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Description

A delicious, easy to make rutabaga soup for brisk winter evenings.

Ingredients
  • 1 large rutabaga, peeled and diced
  • ½ butternut squash - peeled, seeded, and diced
  • 1 large sweet potato, peeled and diced
  • 4 cloves garlic
  • 1 tablespoon herbes de Provence
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups milk
  • 2 tablespoons butter
Directions
  1. 1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2. Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
  3. 3. Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
  4. 4. Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.
Nutrition Facts
serving: 6 servings
calories: 347.5 kcal
carbohydrates: 43.9 g
protein: 9.1 g
saturated fat: 5.8 g
cholesterol: 23.2 mg
sodium: 191.1 mg
fiber: 7.2 g
sugar: 19.9 g