Roasted Rutabaga and Squash Soup

  4.0 – 1 reviews  • Butternut Squash Soup Recipes

A hearty, simple-to-make rutabaga soup perfect for chilly winter days.

Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 large rutabaga, peeled and diced
  2. ½ butternut squash – peeled, seeded, and diced
  3. 1 large sweet potato, peeled and diced
  4. 4 cloves garlic
  5. 1 tablespoon herbes de Provence
  6. salt and ground black pepper to taste
  7. ¼ cup olive oil
  8. 4 cups milk
  9. 2 tablespoons butter

Instructions

  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

Calories 348 kcal
Carbohydrate 44 g
Cholesterol 23 mg
Dietary Fiber 7 g
Protein 9 g
Saturated Fat 6 g
Sodium 191 mg
Sugars 20 g
Fat 16 g
Unsaturated Fat 0 g

Reviews

James Perkins
Needed more flavoring but was creamy

 

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