Roasted Rutabaga and Squash Soup

Roasted Rutabaga and Squash Soup

Rutabaga, winter squash, and sweet potato are roasted with herbes de Provence and blended into a creamy, warm soup that's perfect for brisk winter nights.

Preparation Time
30 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 35 mins
Calories
348 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
Step 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.

Ingredients

  • 2 tablespoons butter
  • 4 cups milk
  • salt and ground black pepper to taste
  • 4 cloves garlic
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon herbes de Provence
  • 1 large rutabaga, peeled and diced
  • 0.25 cup olive oil
  • 0.5 butternut squash - peeled, seeded, and diced

Categories

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