Rutabaga Soup with Maple-Rosemary Almonds
- 1 butternut squash, quartered
- 3.5 cups coarsely chopped rutabaga
- 1 apple, coarsely chopped with skins
- 1 parsnip, coarsely chopped
- 4–5 garlic cloves, separated and unpeeled
- 2 tablespoons olive oil
- 1 red onion, coarsely chopped
- 1 tablespoon maple syrup
- 3 cups boiling water, previously boiled in a kettle
- 1 teaspoon Vegetable Bouillon
- 1 cup milk
- 1 teaspoon nutmeg
- 1 tablespoon thyme
- 3 teaspoons sea salt
- freshly ground pepper, to taste
- 1 cup almonds
- 3 tablespoons maple syrup
- 1 teaspoon sea salt
- 1 tablespoon rosemary, crushed
- Preheat the oven to 400. Chop the root vegetables and apple so they are evenly sized; this will help them cook at the same time. Spread on a baking sheet with garlic and brush generously with olive oil. Place the butternut in a pan with 1 in. water. Put both dishes in the oven for 45 minutes to an hour, or until squash is tender, and roots and apples are roasted. Remove and set aside to cool. When the squash is cool, spoon the flesh into a bowl and set aside.
- In your soup pot, heat the olive oil and saute the onions until translucent. Squeeze the garlic from the peel and add to the onions. No need to chop before hand. Add the maple syrup and simmer for a couple minutes. Add three cups of boiling water and bouillon and stir. Add roots, apples, squash, mil,, and spices. Simmer for about 20 minutes.
- Transfer to a blender, or use an immersion blender if you have one, and coarsely puree. Serve garnished with almonds (recipe below) and a dollop of fresh yogurt if desired!
- Mix the ingredients together on a baking sheet. Bake at 250 for about 30 minutes, or until toasted and hardened. You might want to make extra and save for snacking!