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Roasted Rutabaga and Squash Soup

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"A delicious, easy to make rutabaga soup for brisk winter evenings."
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Ingredients

1 h 35 m servings 348
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  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.
  3. Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
  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.

Nutrition Facts


Per Serving: 348 calories; 16.4 43.9 9.1 23 191 Full nutrition

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