Creamy Roasted Rutabaga Soup Recipes

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CREAM OF RUTABAGA SOUP



Cream of Rutabaga Soup image

A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.

Provided by momto3greatboys

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 slices bacon
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 cups rutabagas, diced
1 medium potato, diced
3 cups chicken stock
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup milk (or 1/2 cup milk and 1/2 cup cream)

Steps:

  • Cook bacon until crisp in a large pot.
  • Remove bacon from pot, crumble and set aside.
  • Saute onions, celery and garlic in bacon grease for 5 minutes.
  • Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
  • Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
  • Stir in milk.
  • Heat gently to serving temperature, do not boil.
  • Garnish with bacon and enjoy.

Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 3.6, Cholesterol 19.6, Sodium 536.6, Carbohydrate 24, Fiber 2.6, Sugar 9.5, Protein 8.1

ROASTED RUTABAGA AND SQUASH SOUP



Roasted Rutabaga and Squash Soup image

A delicious, easy to make rutabaga soup for brisk winter evenings.

Provided by John Stine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 347.5 calories, Carbohydrate 43.9 g, Cholesterol 23.2 mg, Fat 16.4 g, Fiber 7.2 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 191.1 mg, Sugar 19.9 g

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