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Creamy Rutabaga Soup

Creamy Rutabaga Soup

Print Recipe
Warm up with our Creamy Rutabaga Soup, ready in 25 minutes! Make it vegetarian by swapping out the chicken broth for vegetable stock.
Course Soup
Total Time 25 minutes
Servings 4

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.