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 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
- 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
Needed more flavoring but was creamy