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Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals


Rebecca Blauw

Congratulations to Sandi Svoboda, the big winner of our Extreme Food Makeover Competition.  Read on for her yummy soup recipe using rutabaga. EMF Photo Collage

Roasted Butternut Squash Soup with Rutabaga

By Sandi Svoboda

Thick, a bit sweet, spicy enough to warm you up, this soup is perfect with grilled cheese, salad and/or a roasted meat dish. The roasting vegetables will warm up your kitchen and make it smell glorious for hours. Until you add anything, it’s even vegan.

Serving Suggestions:

  • Supplement the soup with spinach or roasted tomatoes (pictured) and a dollop of low-fat plain yogurt.
  • Add some a can of low-salt red beans or chick peas to make it a more complete dish.
  • Serve with toasted whole wheat bread.



  • 2 small rutabagas, cut into roughly ½-3/4 inch pieces and peeled
  • 2 small onions, one sliced, one chopped
  • 1 medium butternut squash, cut into roughly ½-3/4 inch pieces and peeled
  • 2 serrano peppers
  • 5 T. Olive oil
  • 1 tsp. Canola oil
  • 4-6 c. vegetable broth, low-salt



  • Preheat oven to 375-400 degrees F.
  • In three separate pans (because cooking times vary) spread out the rutabagas, squash and peppers.
  • Toss the canola oil with the peppers.
  • Toss 2 T olive oil and the sliced onion with the rutabaga.
  • Toss 2 T. olive oil with the butternut squash.
  • Roast all three pans, stirring every 10 minutes or so, until the vegetables are just starting to brown on the edges. They should be fairly soft (except the peppers).
  • Cool.
  • As soon as the peppers are cool enough to handle, cut them in half lengthwise and scoop out the seeds. Mince the peppers. (Wear gloves if you are sensitive to peppers. Wash your hands well afterward, several times, before touching near your eyes.)
  • Heat the remaining T of olive oil in a large pot. Add the chopped onion and sautee until soft, about 4-5 minutes. Add the minced peppers. Sautee another 2-3 minutes, stirring often and being careful not to burn the ingredients.
  • Add the squash and rutabaga and ½ c. of the broth. Stir to combine and gently heat.
  • When you think the vegetables are heated through, add the remaining broth and bring the mixture to a boil, stirring occasionally. Then reduce the heat and let it simmer for as long as you think it needs. (No, really!) This can be between 10 and 45 minutes.
  • Let cool. Then puree in batches in a blender or with a wand blender in the pot. Add more broth if it seems to thick.
  • Rewarm and serve.