Root Vegetable Soup

Root Vegetable Soup Photo: Karry Hosford


  • 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


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.

    "This soup was invented on a chilly evening as a way to use root vegetables." --CL Reader
  • Yield: 8 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 124
Caloriesfromfat per serving: 10%
Fat per serving: 1.4g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 0.4g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 5.7g
Carbohydrate per serving: 23.2g
Fiber per serving: 3.9g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 330mg
Calcium per serving: 120mg

Good to Know

Looking for a great way to use winter vegetables? This filling soup uses them all—rutabagas are an excellent source of vitamin C, butternut squash is a beta-carotene powerhouse, and carrots provide vitamin A. Using low-sodium broth makes it perfect for those on prehypertension diets.