Creamy Sweet Potato & Parsnip Soup With Ginger

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¾ pound sweet potatoes, peeled, cut into ½-inch dice

¼ pound parsnip, peeled, cut into ½-inch dice

¼ cup chopped onion

½ tablespoon chopped fresh ginger

½ teaspoon kosher salt

2-1/4 cups low sodium chicken or vegetable broth/stock, divided

1 teaspoon unsalted butter, cut in 4 pieces

1 tablespoon fresh lemon juice

½-3/4 cup half-&-half (may use fat-free) or more stock

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