Roasted Rutabaga And Squash Soup Recipes

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ROASTED RUTABAGA



Roasted Rutabaga image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

BUTTERNUT SQUASH AND TURNIP SOUP



Butternut Squash and Turnip Soup image

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

Provided by Rosemary Stanley

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

Time 50m

Yield 4

Number Of Ingredients 15

3 tablespoons butter
1 tablespoon olive oil
2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock
1 bay leaf
1 tablespoon honey
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

Steps:

  • Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
  • Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g

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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