Roasted Butternut Squash Soup And Roasted Parsnip Soup Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1/2 cup small dice leeks

1/2 cup olive oil

1/2 cup tarragon leaves

1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped

1/4 teaspoon freshly cracked white pepper

1 pound parsnip, peeled and roughly chopped

11/2 quarts chicken stock

1/2 cup small dice carrots

3 tablespoons olive oil

1 teaspoon freshly chopped thyme leaves

1/4 teaspoon freshly ground black pepper

2 teaspoons apple cider vinegar

1/4 cup diced ham

1/4 cup Italian sausage, removed from the casing

1 tablespoon minced garlic

1/2 cup small dice celery

2 teaspoons white vinegar

1/2 cup small dice carrot

1 teaspoon fresh chopped sage leaves

Roasted Parsnip Soup, recipe follows

1 cup small dice onion

Tarragon Oil, recipe follows

2 teaspoons maple syrup

2 teaspoons honey

1/2 cup heavy cream

2 tablespoons minced shallots

3/4 teaspoon salt

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