Prep Time::30 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 35 mins
Servings::6
Yield::6 servings
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
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.