Roasted Winter Vegetable Soup

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Nutrition per serving    (USDA % daily values)
CAL
454
FAT
28%
CHOL
5%
SOD
33%

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Ingredients for 8 servings

1 pinch kosher salt

10 cups chicken stock

2 tablespoons extra virgin olive oil

2 teaspoons white truffle oil (optional)

2 sprigs fresh rosemary, chopped

4 new potatoes, peeled and halved

2 teaspoons aged balsamic vinegar

3 rutabagas, peeled and cubed

1 small butternut squash - peeled, seeded, and cut into large chunks

4 parsnips, peeled and thickly sliced

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