Hearty Winter Soup

Hearty Winter Soup – Candy Coated Culinista

We had our first snowfall last Friday and I was pushed head on into soup season a little earlier than I expected. Now I had bought rutabagas and had no clue what to do with them besides my usual preparation and then I thought of adding this to my winter soup.

Yield/Serving: 8 servings
Prep Time: 15 min.
Cook Time: 1 hour + 45 min. inactive tine
Difficulty level is: Easy

Ingredients
• 1 pepper squash
• 2 rutabagas, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 1 tbsp, extra virgin olive oil
• 1 white onion, diced
• 3 cloves garlic, finely diced
• 3 button mushrooms, sliced
• 1 litre homemade vegetable stock

Assembly
1. Preheat oven to 400°F.
2. Cut squash in half and scoop out the insides while the oven warms up.
3. Place in a roasting pan and bake for one hour.
4. Prepare rutabagas and sweet potatoes and boil in a medium sized saucepan until tender.
5. Using a frying pan over medium heat pour in olive oil and add onions, garlic and mushrooms; fry until golden brown.
6. Place rutabagas, squash, sweet potatoes, onions, garlic and mushrooms in a bowl and set aside.
7. Using a large stock pot, pour vegetable stock in and add vegetables.
8. Using the immersion blender, vegetables and let simmer until squash is tender.
9. Once squash is cooked, scoop out of the skin and add to the stock pot.
10. Blend again until all the vegetables & fruit have been pureed and the soup is smooth.
11. Let simmer on low for 45 minutes.
12. Garnish with parsley if desired and serve.

Tips
• Use store bought vegetable stock.

Please Enjoy

My thoughts
This turned out much better than I expected as rutabaga has very little flavour. However; with the other vegetables there was an added earthiness I enjoyed. The colour was a little muddier than I’d hoped; but I would have had to add more squash and sweet potato to get my desired colour.

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