Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
Recipe courtesy of The Kitchen