Name: Roasted Rutabaga and Squash Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Rutabaga, peeled and diced - 1 large; Butternut squash - peeled, seeded, and diced - ½; Sweet potato, peeled and diced - 1 large; Garlic - 4 cloves; Herbes de Provence - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Olive oil - ¼ cup; Milk - 4 cups; Butter - 2 tablespoons

Ingredients for - Roasted Rutabaga and Squash Soup

1. Rutabaga, peeled and diced 1 large

2. Butternut squash - peeled, seeded, and diced ½

3. Sweet potato, peeled and diced 1 large

4. Garlic 4 cloves

5. Herbes de Provence 1 tablespoon

6. Salt and ground black pepper to taste 1 tablespoon

7. Olive oil ¼ cup

8. Milk 4 cups

9. Butter 2 tablespoons

How to cook deliciously - Roasted Rutabaga and Squash Soup

1 . Stage

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

2 . Stage

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 . Stage

Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.

4 . Stage

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.