Creamy Rutabaga Soup
Warm up with our Creamy Rutabaga Soup, ready in 25 minutes! Make it vegetarian by swapping out the chicken broth for vegetable stock.
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)
Instructions
- 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.
- 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).
- 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.