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Creamy Rutabaga Soup

Creamy Rutabaga Soup

Flavorful soup with diced rutabagas.

Submitted by:

4-6 servings

Total Time: 25 minutes

Ingredients

  • 2 (15 oz.) cans Margaret Holmes Diced Rutabagas; drained
  • 8 oz. (from a 14 oz. can) pureed butternut squash*
  • 1 (16 oz.) can chicken broth
  • 1 (5 oz.) can evaporated milk
  • 4 whole garlic cloves
  • 1/2 tsp. onion powder
  • 1/2 tsp. cumin
  • salt and pepper to taste
  • no-salt vegetable seasoning (like Mrs. Dash), for sprinkling
  • tomato relish, chutney or basil pesto (optional)

Directions

  1. Place Margaret Holmes Diced Rutabagas in a blender and process until smooth; transfer to a large saucepan. Add pureed butternut squash, chicken broth and milk; mix well.
  2. Add garlic cloves, onion powder, cumin and salt and pepper to taste; simmer over low heat (no NOT let boil) for 15-20 minutes (stirring occasionally).
  3. Remove garlic cloves (discard) and divide between warmed soup bowls. Sprinkle with seasoning and top with a dollop of relish, chutney or pesto, if desired.

*2 (4.35 oz.) jars of butternut squash baby food can be used in place of canned squash.

Prep time: 5 minutes
Cook time: 15-20 minutes

This recipe uses the following products:

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