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Butternut Squash-Parsnip Soup With Thyme

1 fave
Nutrition per serving    (USDA % daily values)
CAL
212
FAT
38%
CHOL
15%
SOD
13%

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Ingredients for 6 servings

3 tablespoons butter

1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces

1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half

1/4 cup water

1 onion, halved, thinly sliced

2 teaspoons minced fresh thyme or 3/4 teaspoon dried

4 cups canned low-salt chicken broth

1 cup half and half

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