Creamy Roasted Rutabaga Soup

Serves 6.

1 large Red Dog rutabaga, peeled and chopped into large chunks
6 Tbsp olive oil, divided
Salt and black pepper, to taste
2 Tbsp butter
2 onions, finely chopped
2 stalks celery, finely chopped
2 large carrots, peeled and finely chopped
1/4 tsp ground nutmeg
6 cups hot vegetable stock
1 cup heavy cream
Finely chopped parsley for garnish (optional)

Preheat the oven to 400°F.

Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.

Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.

Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.

Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.