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Roasted vegetable soup from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten

  • carrots
  • parsley
  • butternut squash
  • sweet potatoes
  • chicken stock
  • parsnips

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Accompaniments: Brioche croutons

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Notes about this recipe

  • anya_sf on January 13, 2019

    We ate some of the vegetables, so I only used 6 cups chicken broth. Pureed it in the food processor first, then heated everything on the stove. The soup had a nice sweetness from the vegetables. Then I stirred in some leftover garlic mashed potatoes, which added a welcome savory note. The soup wasn't totally smooth, but that was OK; I prefer a thicker soup. Served the soup ungarnished (no croutons).

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