This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.

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  • Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.

  • Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.

  • Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.

  • While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.

  • Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

Note

You could also serve this pale orange soup garnished with finely chopped sauteed cooking greens.

Nutrition Facts

252 calories; protein 5.5g; carbohydrates 48.6g; fat 6g; cholesterol 0.9mg; sodium 951.2mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2008
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top too although my son is allergic to nuts so we didn't try it. Also there was huge variation in rutabaga size at the store so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe! Read More
(37)

Most helpful critical review

Rating: 3 stars
02/08/2010
After making this I was disappointed. It was a bit less thick and more bitter/ less balanced than I had anticipated. I went back to the store and picked up a medium sweet potato and 1 lb of carrots roasted those and pureed them into the soup. Add a star! Much more to my liking more balanced flavors thicker. I will make it again but with the modifications. Read More
(3)
26 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/04/2008
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top too although my son is allergic to nuts so we didn't try it. Also there was huge variation in rutabaga size at the store so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe! Read More
(37)
Rating: 4 stars
02/25/2007
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables as well as an onion. Add or substitute a few carrots or maybe some celeriac. Read More
(22)
Rating: 4 stars
10/21/2007
It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition! Read More
(15)
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Rating: 4 stars
01/12/2007
I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal. Read More
(11)
Rating: 5 stars
12/08/2008
I was a little hesitant about making this at first since I am honestly not much of a vegetable person but I really wanted to try out my white truffle oil and this was the first recipe I found. This soup was absolutely amazing. My husband and I loved it. We made it exactly as written with no substitutions and thought it was great. It will be a staple in our house this winter! Read More
(10)
Rating: 4 stars
01/01/2009
This was good but to save the time and effort of peeling and cutting up the rutabegas I used 4 turnips instead. I also sprinkled ground ginger over the vegetables while they were roasting and added and extra sprig of rosemary as everything simmered together and removed it before blending. I also skipped making the rosemary oil and instead finely chopped the rosemary before mixing it with the vegetables. Read More
(9)
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Rating: 5 stars
10/05/2007
This soup was very tasty. I roasted the vegetables several days in advance and kept in the fridge. Tonight I simply made 10 cups of chicken soup base with bouillon cubes then added the vegetables and pureed. We added 1/2 pint heavy cream before serving and skipped the balsamic vinegar and oil. Would definitely make again. Read More
(8)
Rating: 5 stars
09/08/2009
This was incredibly delicious. Instead of making the rosemary oil I just tossed two big sprigs of it into the stock while it simmered. It pretty much fell apart so I just pulled the stems out before adding the veg. I also read the recipe wrong and didn't simmer the vegetables in the stock just blended them in small batches in the blender with a ladleful of broth. Mixed the whole lot back into the pot and simmer it for a few minutes to blend. Came out great!! This does make an almost obscene amount of soup though. I should have halved it. Hopefully it will freeze well! Read More
(4)
Rating: 5 stars
01/11/2010
Yummy. This was really great. I found however that there the quantity of vegetables indicatged in the recipe was in excess of what I needed. Perhaps our Canadian parsnips and rutabagas are bigger than the ones you guys have in the US however I ended up cutting back on the veggies and still making a huge pot of soup. I left some of the veggies in pieces rather than puree all of them to add a bit of texture to the soup...but I loved it my kids loved it too. Great one..thanks! Read More
(3)
Rating: 3 stars
02/08/2010
After making this I was disappointed. It was a bit less thick and more bitter/ less balanced than I had anticipated. I went back to the store and picked up a medium sweet potato and 1 lb of carrots roasted those and pureed them into the soup. Add a star! Much more to my liking more balanced flavors thicker. I will make it again but with the modifications. Read More
(3)
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