Recipe information
Ingredients for - Roasted Rutabaga and Squash Soup
1. Rutabaga, peeled and diced - 1 large
2. Butternut squash - peeled, seeded, and diced - ½
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.
