Puree of Vegetable Soup

• 4 cups starchy vegetables (such as yam, pumpkin, and sweet potato)
• Chicken stock
• 2 c

Peel the root vegetables and chop into large chunks. Fill a large saucepan with chicken stock and bring to a boil, then add the vegetables and garlic. There should be enough chicken stock to just cover the vegetables. Lower heat to simmer and cook, covered, until the vegetables are soft. Transfer the vegetables to a blender, preserving ½