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Roasted Rutabaga and Squash Soup

4

0 min

Roasted Rutabaga and Squash Soup

Roasted Rutabaga and Squash Soup Photo 1

Time

0 min

Serving

6 persons

Calories

348

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
A delicious, easy to make rutabaga soup for brisk winter evenings.

Ingredients

  • rutabaga: 1 piece (diced)
  • butternut squash - peeled, seeded, and: 0.5 piece (diced)
  • sweet potato: 1 piece (diced)
  • garlic: 4 clove
  • herbes de Provence: 1 Tbsp
  • salt and ground black pepper: (to taste)
  • olive oil: 0.25 cup
  • milk: 4 cups
  • butter: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Roasted Rutabaga and Squash Soup Photo 2
  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.
    Roasted Rutabaga and Squash Soup Photo 3
  3. Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
    Roasted Rutabaga and Squash Soup Photo 4
  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.
    Roasted Rutabaga and Squash Soup Photo 5

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