Root Vegetable Soup

Ingredients

• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 2 cups 2% reduced-fat milk
• 1 ¼ cups chopped peeled butternut squash
• 1 cup chopped onion
• ½ cup chopped carrot
• 1 ½ teaspoons dried rubbed sage
• ¼ teaspoon salt
• + 3 more ingredients
• • 3 cups chopped peeled baking potato
  • 2 ½ cups chopped peeled turnips (about 1 1/4 pounds)
  • 1 ½ cups chopped peeled rutabaga

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. Ret...

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