Creamy Rutabaga and Parsnip Soup

1. In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.
2. Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.

There are so many great winter soups to warm you up on a cold day! Try this Vegetable Udon Noodle Soup, Chunky Cicerchie (or Chickpea) Soup, Tomato, Orzo and Dill Soup, Roasted Cauliflower and Sunchoke Soup, or Parsnip and Golden Beet Soup.

Intimidated by the rutabaga? Don't be! This article shows you how to break it down, along with photos of each step--but here is the general idea: "Wash the outside of the rutabaga to remove any dirt. Place the rutabaga on a cutting board. Using a sharp knife, slice the vegetable in half. Take extra care to ensure your knife does not slip. Turn each half onto its flat side, then cut it into 1/2 inch thick semi-circles.  Throw away the first and last piece which are covered in thicker skin. Use a paring knife to remove the outer skin of each semi-circular piece. Next, lay each piece flat and cut into 1-inch cubes."