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Roasted Rutabaga and Squash Soup
Roasted Rutabaga and Squash Soup
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Savory Herbes de Provence roasted root vegetable soup is a cozy winter night essential.
Ingredients:
  • 1 large rutabaga, peeled and diced
  • 0.5 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
  • 0.25 cup olive oil
  • 4 cups milk
  • 2 tablespoons butter
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Toss rutabaga, butternut squash, sweet potato, garlic, herbes de Provence, salt, and pepper in a baking dish, ensuring everything is coated evenly with olive oil.
  • Roast in the preheated oven until easily pierced with a fork, approximately 60 minutes. Place in a large soup pot.
  • Combine the milk and butter in the soup pot and gently heat over medium heat for 5 to 10 minutes until the milk is warmed through. Use an immersion blender to puree the soup until it is smooth and consistent. Reheat the soup until warm just before serving, being careful not to bring it to a boil.

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