Root Vegetable Soup (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"This soup was invented on a chilly evening as a way to use root vegetables." - Chris Underhill, Cary, North Carolina

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-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.
2. Reduce heat, and simmer 30 minutes.
3. Remove from heat; let stand 10 minutes.
4. Place one-third of vegetable mixture in a blender; process until smooth.
5. Pour puréed soup into a large bowl.
6. Repeat procedure with remaining vegetable mixture.
7. Return soup to pan; stir in milk.
8. Cook over medium heat thoroughly heated,

Yield: 8 servings (serving size: 1 1/4 cups)