Roasted Rutabaga and Squash Soup

Name: Roasted Rutabaga and Squash Soup
Total time: 65 min
Yield: 6 인분
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

비용 $15, 절약하다 $10

출처: Recommended by CookPal

65 분
6 인분
$15

Roasted Rutabaga and Squash Soup

비용 $15, 절약하다 $10

출처: Recommended by CookPal

65 분
6 인분
$15

재료

Vegetables
- 1 large rutabaga, peeled and diced
- ½ butternut squash, peeled, seeded, and diced
- 1 large sweet potato, peeled and diced
Spices & Seasonings
- 🧄 4 cloves garlic
- 1 tablespoon herbes de Provence
- 🧂 salt and ground black pepper to taste
Oils & Dairy
- ¼ cup olive oil
- 🥛 4 cups milk
- 2 tablespoons butter

단계

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

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.

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

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.

영양 성분

1인분당

🔥

348

칼로리

9
단백질
44
탄수화물
16
지방

💡 Peel rutabaga carefully as its skin can be tough.Adding a garnish of freshly chopped herbs, such as parsley or thyme, will enhance the presentation and flavor.Be cautious not to boil the soup after pureeing, as it can separate the consistency.