Recipe: Roasted Rutabaga and Squash Soup

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

Roasted Rutabaga And Squash Soup Ingredients

• 1 large rutabaga, peeled and diced

• 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

• cup olive oil

• 4 cups milk

• 2 tablespoons butter

How to Make Roasted Rutabaga And Squash Soup

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.

Roasted Rutabaga And Squash Soup Nutritions

• Calories: 347.5 calories

• Carbohydrate: 43.9 g

• Cholesterol: 23.2 mg

• Fat: 16.4 g

• Fiber: 7.2 g

• Protein: 9.1 g

• SaturatedFat: 5.8 g

• ServingSize:

• Sodium: 191.1 mg

• Sugar: 19.9 g

• TransFat:

• UnsaturatedFat:

Source: Roasted Rutabaga and Squash Soup