Root Vegetable Soup

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

Preparation

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.