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Rutabaga Chipotle Soup


  • 3 Tbsp butter
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 large rutabagas, peeled and diced
  • 4 cups broth of choice (chicken or vegetable)
  • 2 cups heavy cream
  • 1/4 to 1 tsp dried ground chipotle
  • 1/4 tsp paprika
  • 1 tsp ground white pepper
  • salt to taste


1. Melt butter in a large pot and add onion and celery, cooking until browned. Season with salt. Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes.

2. Add the chipotle and the white pepper. Stir well. Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. Stir in the cream and taste. Gently simmer for 15 minutes. Add more salt, white pepper, chipotle, or paprika if you think it needs it.

Adapted from The Kitchn

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