Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 348 | Calories |
| 16g | Fat |
| 44g | Carbs |
| 9g | Protein |
