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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

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