How to Make Roasted Rutabaga and Squash Soup - A Step-by-Step Guide

Roasted root vegetables are a wonderfully versatile and delicious addition to many dishes, and they can take center stage in this hearty and flavorful roasted rutabaga and squash soup. This comforting and nutritious soup is perfect for warming you up on a chilly evening, and it's a great way to showcase the earthy and sweet flavors of these seasonal vegetables.

This recipe starts with roasting the rutabaga and squash, which enhances their natural sweetness and depth of flavor. The car...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    348 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 23mg
    • Sodium: 191mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 7g
    • Total Sugars: 20g
    • Protein: 9g
    • Vitamin C: 53mg
    • Calcium: 319mg
    • Iron: 2mg
    • Potassium: 1242mg