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


Credit: Karry Hosford

Recipe Summary test

8 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

124 calories; calories from fat 10%; fat 1.4g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.1g; protein 5.7g; carbohydrates 23.2g; fiber 3.9g; cholesterol 5mg; iron 1mg; sodium 330mg; calcium 120mg.