Roasted Rutabaga and Squash Soup
A delicious, easy to make rutabaga soup for brisk winter evenings.
rutabaga, peeled and diced
1
large
butternut squash - peeled, seeded, and diced
½
sweet potato, peeled and diced
1
large
garlic
4
cloves
herbes de Provence
1
tablespoon
salt and ground black pepper to taste
olive oil
¼
cup
milk
4
cups
butter
2
tablespoons
 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.
