• 3 C. potatoes, peeled & chopped
• 2 ½ C. turnips, peeled & chopped
• 1 ½ C. rutabaga, peeled & chopped
• 1 ¼ C. butternut squash, peeled & chopped
• 1 C. onion, chopped
• ½ C. carrot, chopped
• 1 ½ tsp. dried rubbed sage
• ¼ tsp. salt
• 3 ½ C. veggie broth
• 2 C. 2% reduced-fat milk

Combine all ingredients, except milk in a Dutch oven, bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; let stand 10 minutes. Place 1/3 of vegetable mixture in a blender; process until smooth. Pour puree 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.

Serves 8.