Photo: Karry Hosford
8 servings (serving size: 1 1/4 cups)

"This soup was invented on a chilly evening as a way to use root vegetables." --CL Reader

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.

How to Make It

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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