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A delicious, easy to make rutabaga soup for brisk winter evenings.
Ingredients
- 1 large rutabaga, peeled and diced
- ½ 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
- ¼ cup olive oil
- 4 cups milk
- 2 tablespoons butter
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 348 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat6g | 29% |
| Cholesterol23mg | 8% |
| Sodium191mg | 8% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber7g | 26% |
| Total Sugars20g | |
| Protein9g | |
| Vitamin C53mg | 264% |
| Calcium319mg | 25% |
| Iron2mg | 11% |
| Potassium1242mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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