from the kitchen of Jen
4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock
Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.
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