Appetizers / Soups / Salads

Roasted Butternut Squash and Rutabaga (Swede) Soup is for Soup.

Roasted Butternut Squash and Rutabaga (Swede) Soup takes 10 minutes to prepare.

Roasted Butternut Squash and Rutabaga (Swede) Soup takes 30 minutes to cook.

Roasted Butternut Squash and Rutabaga (Swede) Soup makes 2 servings.

The ingredients for Roasted Butternut Squash and Rutabaga (Swede) Soup are:

1 medium butternut squash
1 med/small rutabaga (swede)
1-2 tablespoons olive oil
2 cups / 500ml vegetable broth / stock / bouillon
1/2 - 1 cup milk (optional - included in nutrition info)
salt & pepper to taste

Here is how you make Roasted Butternut Squash and Rutabaga (Swede) Soup:

* Makes 2 ample servings or 3 side dish/starter servings* Preheat oven to 180C / 350 F* Peel squash & rutabaga (swede), and cut into chunks of even size, roughly 1inch* Drizzle olive oil into a roasting pan, add squash & rutabaga chunks, tossing with your hands to coat* Roast in the oven for 20-25minutes, or until soft and starting to brown on some edges* Puree in a blender or food processor with a little vegetable stock (you may need to cool the roasted veg - note: you can roast the veg the day before & store in your fridge)* Put puree into a saucepan and add the rest of the vegetable stock, and some milk to add a touch of creaminess (you can omit the milk if you are vegan or lactose-intolerant)* Season to taste & serveNumber of Servings: 2Recipe submitted by SparkPeople user MIKOLA.

The nutritional information for Roasted Butternut Squash and Rutabaga (Swede) Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 233.0

• Total Fat: 8.3 g
• Cholesterol: 4.9 mg
• Sodium: 1,677.0 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 1.8 g
• Protein: 5.2 g

The dietary needs meet for Roasted Butternut Squash and Rutabaga (Swede) Soup is Vegetarian