Roasted Rutabaga and Squash Soup
Description
Rutabaga, winter squash, and sweet potato are roasted with herbes de Provence and blended into a creamy, warm soup that's perfect for brisk winter nights.
Ingredients
•
1 large rutabaga, peeled and diced
•
1/2 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
•
1/4 cup olive oil
•
4 cups milk
•
2 tablespoons butter
Directions
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.