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Roasted-Squash-and-Parsnip Soup

Recipe photo courtesy of Mikkel Vang

Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).

Source: Martha Stewart Living, December/January 2018
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