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Creamy Rutabaga and Squash Soup

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner
Creamy Rutabaga and Squash Soup
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
Instructions
1
Preheat your oven to a hot temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric measurements).
2
In a spacious container, merge the rutabaga, butternut squash, sweet potato, garlic cloves, a blend of herbs known as herbes de Provence, salt, and pepper. Drizzle the mixture with olive oil and thoroughly combine everything.
3
Place this mixture in a large oven-safe container and subject it to the preheated temperatures until it reaches your desired level of tenderness, approximately 60 minutes.
4
Transfer the cooked mixture to a large cooking vessel.
5
Add milk and butter to the cooking vessel and gently heat it over medium heat, stirring occasionally, until the milk is warmed through, taking around 5 to 10 minutes.
6
Use an immersion blender to blend the mixture into a smooth and even consistency.
7
Finally, gently warm the soup without allowing it to boil before serving.