Roasted Rutabaga and Squash Soup recipe
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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
Nutrition Info
- 347.5 caloriescarbohydrate: 43.9 gcholesterol: 23.2 mgfat: 16.4 gfiber: 7.2 gprotein: 9.1 gsaturatedFat: 5.8 gservingSize: -sodium: 191.1 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Roasted Rutabaga and Squash Soup
Directions
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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.