Root Vegetable Soup Recipe

Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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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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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Soup

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