Herbed Vegetable Soup

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  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground mace, divided
  • 1 pound turnips, peeled and cut into 2-inch chunks
  • 1 pound new potatoes, peeled and cut into 2-inch chunks
  • 3 pounds squash (butternut, Hubbard, pumpkin or acorn), peeled and cubed (about 6 cups)
  • 4 cups chicken broth
  • 1 teaspoon TABASCO® brand Original Red Sauce


Melt butter in a 4- to 5-quart saucepan over medium-high heat; add butter, onion, thyme and half of the mace; cook, stirring often, until onions are translucent, about 5 minutes.

Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and TABASCO® Sauce and bring to a boil over high heat. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes.

Pour mixture, a portion at a time, into a food processor or blender and process until smooth. Return to pan and heat until steaming. Sprinkle individual servings with remaining mace.

Makes 8 servings.

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