Root Vegetable Soup

Name: Root Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters chopped peeled baking potato; 296 milliliters chopped peeled butternut squash; 118 milliliters chopped carrot; 2 teaspoons dried rubbed sage; 822 grams fat-free, less-sodium chicken broth; 473 milliliters 2% reduced-fat milk; 237 milliliters chopped onion; 355 milliliters chopped peeled rutabaga; 0 teaspoons salt; 567 grams 1/2 cups chopped peeled turnips (about

Root Vegetable Soup is a gluten free and vegetarian soup. This recipe makes 8 servings with 129 calories, 5g of protein, and 2g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, butternut squash, carrot, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 9 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes.

Equipment you will use

Dutch Oven

Remove from heat; let stand 10 minutes.

Place one-third of vegetable mixture in a blender; process until smooth.

Ingredients you will need

Vegetable

Equipment you will use

Blender

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.

Ingredients you will need

Vegetable

Milk