Roasted Rutabaga and Squash Soup
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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. Preheat the oven to 375 degrees F (190 degrees C).
- 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. Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
- 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