ROASTED RUTABAGA AND SQUASH SOUP

Roasted Rutabaga and Squash Soup image

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

Provided by John Stine

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

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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

Steps:

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 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, Sodium 191.1 mg, Sugar 19.9 g