For an even richer flavor, try roasting a few sprigs of fresh rosemary or thyme along with the vegetables. Garnish with a swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of truffle oil for an elegant presentation. If you don't have herbes de Provence, you can substitute with a combination of dried thyme, rosemary, savory, and marjoram. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Roasted Rutabaga and Squash Soup
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PREP TIME30 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS14
Embrace the heartiness of autumn with this velvety smooth soup, where the earthy sweetness of roasted root vegetables melds into a symphony of comforting flavors. A touch of herbes de Provence adds a fragrant warmth, perfect for chilly evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol23 mg
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Fiber7 g
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Protein9 g
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Saturated Fat6 g
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Sodium191 mg
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Sugar20 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375°F (190°C). (5 minutes)
02
StepIn a large bowl, combine the diced rutabaga, butternut squash, sweet potato, and garlic cloves. Sprinkle with herbes de Provence, salt, and pepper. Drizzle with olive oil and toss to ensure all vegetables are evenly coated. (10 minutes)
03
StepTransfer the vegetables to a large baking dish or roasting pan, spreading them in a single layer. (2 minutes)
04
StepRoast in the preheated oven until the vegetables are tender and slightly caramelized, about 60 minutes. Remove from the oven and let cool slightly. (65 minutes)
05
StepSqueeze the roasted garlic cloves from their skins and add the softened garlic to the roasted vegetables. Transfer the roasted vegetables to a large soup pot. (5 minutes)
06
StepPour in the milk (or vegetable broth) and add the butter (or olive oil). Heat over medium heat until the milk is warmed through, about 5-10 minutes. (10 minutes)
07
StepUsing an immersion blender, carefully puree the soup until it is perfectly smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. Be cautious when blending hot liquids. (5 minutes)
08
StepTaste and adjust seasoning as needed. Heat gently, without boiling, before serving. (3 minutes)
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Joany Feest
Jul 2, 2025I've made this soup several times and it's always a hit.
Aubree Cummerata
Jun 29, 2025I added a pinch of nutmeg for extra warmth and it was perfect.
Rogelio Roob
Jun 28, 2025I used coconut milk for a dairy-free version and it was still fantastic.
Dawson Roberts
Jun 15, 2025This soup is amazing! The roasted garlic really makes a difference.
Adrianna Gorczany
Jun 12, 2025Easy to make and so delicious. A new favorite!
Myrna Johnson
Jun 3, 2025My kids loved this soup, even the one who doesn't usually eat vegetables!