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 ==
# Combine first 9 ingredients in a Dutch oven; bring to a boil.
# Reduce heat, and simmer 30 minutes.
# Remove from heat; let stand 10 minutes.
# Place one-third of vegetable mixture in a blender; process until smooth.
# Pour puréed soup into a large bowl.
# Repeat procedure with remaining vegetable mixture.
# Return soup to pan; stir in milk. 
# Cook over medium heat thoroughly heated,
Yield: 8 servings (serving size: 1 1/4 cups)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Soups
Category:Healthy Main Dishes
Category:American Recipes
Category:American Soups
Category:American Main Dishes
Category:Soup Recipes
Category:Vegetable Recipes
Category:Vegetable Soup Recipes
Category:Russet potato Recipes
Category:Potato Recipes
Category:Turnip Recipes
Category:Rutabaga Recipes
Category:Squash Recipes
Category:Butternut squash Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Carrot Soup Recipes
Category:Sage Recipes
Category:Salt Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Main Dish Recipes