Fall is one of the most gorgeous times of the year, especially if you live in an area where the leaves change color. The cooler temperatures and shorter days have us craving a comforting soup. Why not use some of fall’s best produce items? Many of these vegetables are root vegetables, which are often overlooked because people don’t know how to use them. This soup is not just about warming the soul; rather, it is about discovering the often overlooked flavors in ingredients like parsnip and rutabaga. Rutabaga and parsnip do not give this soup its signature orange color. This soup contains carrots and butternut squash, which provide beautiful sweetness to contrast the more assertive ingredients.
This soup is truly an appreciation of autumn’s quieter, deeper flavors. It is a reminder to step outside your comfort zone and utilize under-appreciated ingredients that offer rich flavors and comfort. Rutabaga belongs to the turnip family, but it has a sweeter flavor, so that classic bitter radish flavor will not surprise your taste buds. Parsnip is like a cross between a turnip and carrot, and if they ripened under a little cover of snow, they will be much sweeter. You can find that out if you purchase them from a local farmer’s market. In case the rutabaga and parsnip have a slightly bitter flavor, the butternut squash will help balance the soup with its natural sweetness.
Our hope is that this recipe helps you find joy in transforming humble vegetables into something that is both filling and satisfying. Perhaps you had a parent or grandparent that used to make magic with whatever was in the house. This soup may fill your home with the nostalgic aromas of the past and remind you of autumn with the family.
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 4 servings
- Category: Soups & Stews, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. olive oil
- 1 lb rutabaga, peeled and cubed
- 2 parsnips, peeled and sliced
- 3 carrots, peeled and chopped
- 1 onion, diced
- 1 butternut squash, peeled, seeded, and cubed
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 4 c vegetable broth
- sea salt and pepper, to taste
Instructions
- Warm the olive oil in a large stockpot over medium heat for about 30 seconds. Add the diced onion, celery, and garlic and sauté until everything becomes fragrant and translucent (about 3-5 minutes).
- Add the rutabaga, parsnips, carrots, and squash to the pot and stir well. Continue to cook for about five minutes, allowing the vegetables to soften a bit.
- Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot to simmer the soup for about 25-30 minutes, or until all root vegetables are fork-tender.
- Remove from the heat and use an immersion blender to blend the soup directly in the pot. If you do not have an immersion blender, carefully pour the soup into a blender and blend until smooth. Do so in batches as the entire pot will probably not fit in a single blender.
- Pour into bowls and serve immediately.
