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Parsnip Leek Butternut Squash Soup

Recipe byslavigne

Time Saver Tip
Chop and dice all the vegetables a day or two before making the soup and store in an airtight container in the refrigerator. When you are ready to make the soup, throw in the oven to roast, sauté the leeks, and then blend. Minimal work for a maximum-flavor soup!


1 medium butternut squash
3 large parsnips
2 cloves minced garlic
1 leek stalk
4 cups chicken or vegetable broth
1 teaspoon marjoram
1 teaspoon dried sage
dash of salt
optional bacon bits to garnish



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