LIVE

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

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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 Facts

348 calories; protein 9.1g; carbohydrates 43.9g; fat 16.4g; cholesterol 23.2mg; sodium 191.1mg. Full Nutrition
Advertisement