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.
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This was a delicious soup that really filled us up, but didn't drive up the calories! I just used all our leftover vegetables (more carrots & squash, no turnips). I also added some red pepper for heat and threw in what was left of our fresh thyme. I think for this soup to work you def need to kick up the spices and herbs. Next time I'm going to use non-fat greek yogurt instead of milk to make it a little creamier. Overall, I think this recipe is a delicious way to use all those leftover veggies!
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