Squash And Parsnip Soup

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
234
FAT
25%
CHOL
10%
SOD
11%

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Ingredients for 8 servings

2 cups milk

2 tablespoons minced fresh cori ander, or parsley

1 medium-size onion, peeled and chopped

1 tablespoon minced garlic

4 parsnips, peeled and chopped (carrots may be substituted)

3 tablespoons unsalted butter

3 cups chicken stock

1 tablespoon minced fresh ginger

3 pounds winter squash, like acorn or butternut, or pumpkin

Salt and freshly ground black pepper to taste

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