Root Vegetable Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This soup was invented on a chilly evening as a way to use root vegetables. -CL Reader

Ingredients:

3 cups chopped peeled baking potato

2 1/2 cups chopped peeled turnips (about 1 1/4 pounds)

1 1/2 cups chopped peeled rutabaga

1 1/4 cups chopped peeled butternut squash

1 cup chopped onion

1/2 cup chopped carrot

1 1/2 teaspoons dried rubbed sage

1/4 teaspoon salt

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

2 cups 2% reduced-fat milk

Directions:

1. Combine first 9 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; let stand 10 minutes. Place one-third of vegetable mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining vegetable mixture. Return soup to pan; stir in milk. Cook over medium heat until thoroughly heated.

By RecipeOfHealth.com