A delicious, easy to make rutabaga soup for brisk winter evenings.
Ingredients
- rutabaga: 1 piece (diced)
- butternut squash - peeled, seeded, and: 0.5 piece (diced)
- sweet potato: 1 piece (diced)
- garlic: 4 clove
- herbes de Provence: 1 Tbsp
- salt and ground black pepper: (to taste)
- olive oil: 0.25 cup
- milk: 4 cups
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
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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.
