An eggnog-like mango puree beverage that is great for snacking. Stir cooled if you’d like.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 sprigs fresh rosemary, chopped
- 1 pinch kosher salt
- 2 tablespoons extra virgin olive oil
- cooking spray
- 1 small butternut squash – peeled, seeded, and cut into large chunks
- 3 rutabagas, peeled and cubed
- 4 parsnips, peeled and thickly sliced
- 4 new potatoes, peeled and halved
- 10 cups chicken stock
- salt to taste
- freshly ground black pepper to taste
- 2 teaspoons aged balsamic vinegar
- 2 teaspoons white truffle oil (Optional)
Instructions
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
- You could also serve this pale orange soup garnished with finely chopped sauteed cooking greens.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 11 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 951 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious soup! I did need to add 2 extra cups of chicken stock (perhaps my veggies were bigger), and had to both roast them and simmer them with the stock longer so they’d be soft enough.
If you like rutabagus you will enjoy this soup. Good with or without vinegar. Didn’t use truffle oil.
Silky and roasty goodness. The store I went to didn’t have rutabagas so I substituted celery root (celeriac). I just thought that flavor would work well. It did! If your knife isn’t the sharpest and you have trouble cutting through hard-skinned squash just microwave it for a couple minutes. That softens it enough to cut easily, and we are pureeing it anyway. This soup feels like you are eating something with cream, but there is no cream here at all. The fresh rosemary really makes it, dried just wouldn’t be the same here.
Great way to use winter vegetables. I halved the recipe and added a whole yellow onion and a few carrots.
I made this for Thanksgiving 2 years ago for something a little different than your typical T-Day sides and everyone loved it! Every year, I get phone calls from half the family making sure that I’m making it again this year!
I did not care for this recipe.
After making this, I was disappointed. It was a bit less thick and more bitter/ less balanced than I had anticipated. I went back to the store and picked up a medium sweet potato and 1 lb of carrots, roasted those and pureed them into the soup. Add a star! Much more to my liking, more balanced flavors, thicker. I will make it again, but with the modifications.
Yummy. This was really great. I found however that there the quantity of vegetables indicatged in the recipe was in excess of what I needed. Perhaps our Canadian parsnips and rutabagas are bigger than the ones you guys have in the US, however, I ended up cutting back on the veggies, and still making a huge pot of soup. I left some of the veggies in pieces, rather than puree all of them, to add a bit of texture to the soup…but I loved it, my kids loved it too. Great one..thanks!
This was absolutely awful. It had both a sour and sweet taste, which can be an interesting combination, but in this case it wasn’t.
This soup has very little flavor outside of that of the vegetables. I added cumin on the first batch and curry on the second batch, and it helped a bit. I ended up giving the rest of the soup to my dog. For the effort that this soup took, the soup is not that good.
Truly incredible. My vegetable-wary fiance had 3 helpings.
This was good, but to save the time and effort of peeling and cutting up the rutabegas, I used 4 turnips instead. I also sprinkled ground ginger over the vegetables while they were roasting, and added and extra sprig of rosemary as everything simmered together, and removed it before blending. I also skipped making the rosemary oil, and instead finely chopped the rosemary before mixing it with the vegetables.
I was a little hesitant about making this at first since I am honestly not much of a vegetable person, but I really wanted to try out my white truffle oil and this was the first recipe I found. This soup was absolutely amazing. My husband and I loved it. We made it exactly as written with no substitutions and thought it was great. It will be a staple in our house this winter!
This was incredibly delicious. Instead of making the rosemary oil, I just tossed two big sprigs of it into the stock while it simmered. It pretty much fell apart so I just pulled the stems out before adding the veg. I also read the recipe wrong and didn’t simmer the vegetables in the stock, just blended them in small batches in the blender with a ladleful of broth. Mixed the whole lot back into the pot and simmer it for a few minutes to blend. Came out great!! This does make an almost obscene amount of soup, though. I should have halved it. Hopefully it will freeze well!
Very delicious soup! I made a few changes…skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular…the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn’t try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!
This is a great, soothing winter soup. The flavors were subtle, but blended very well together. I was put in charge of bringing a soup to Thanksgiving dinner – this will definately be the one. Thank you so much for the wonderful recipe!
Very good-I used carrots, parsnips, rutabagas, potatoes, onions and garlic. The smell of the roasted veggies was amazing. The flavor was great but a little more subdued than I was hoping. Really good though!
It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition!
This soup was very tasty. I roasted the vegetables several days in advance and kept in the fridge. Tonight I simply made 10 cups of chicken soup base with bouillon cubes then added the vegetables and pureed. We added 1/2 pint heavy cream before serving and skipped the balsamic vinegar and oil. Would definitely make again.
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables, as well as an onion. Add or substitute a few carrots or maybe some celeriac.
I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal.