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My review
Roasted Rutabaga and Squash Soup
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8
John Stine
"A delicious, easy to make rutabaga soup for brisk winter evenings."
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Ingredients
1 h 35 m servings 348Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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