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

Ingredients

• 2 tablespoons butter
• ¼ cup olive oil
• 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
• ½ butternut squash - peeled, seeded, and diced

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.