Squash Parsnip Soup

21 11 2010

Matt made a delicious squash parsnip soup last night and it was super easy. He roasted up two parsnips, a small butternut squash, and an ambercup for about an hour at 350. In a small pot he sauteed some onion and added the veggies and vegetable stock. When the veggies were completely cooked and soft, he pureed everything with an immersion blender and the result was tasty, creamy, and comforting. I may have some for breakfast!

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