Ingredients

• 1 large rutabaga , peeled and diced
• 0.5 butternuts 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
• 0.25 cups olive oil
• 4 cups milk
• 2 tablespoons butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
4. 4 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 per serving