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Roasted Winter Vegetable Chowder


½ small butternut squash, peeled and diced into ½-inch squares (about 2 cups diced)
3 medium parsnips, ½-inch dice (about 1 cup diced)
1 medium sweet potato, peeled and cut into ½-inch dice (about 1 cup diced)
2 medium carrots, ½-inch dice (about 1 cup diced)
½ fennel bulb, quartered & sliced thin (about 1 cup)
½ teaspoon coarse salt
4 tablespoons olive oil, divided
1 tablespoon butter
1 medium onion, diced (about 2 cups diced)
2 tablespoons flour
4 cups vegetable broth
2 medium russet potatoes, peeled and diced into ½-inch squares (about 2 cups)
2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine)
Additional salt & freshly ground black pepper, to taste



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