INGREDIENTS
2
Bay leaves
1/2
Butternut squash, peeled and cubed (approx. 4 cups)
3
Carrots, peeled and chopped (approx. 2 cups)
4 cloves
Garlic
1
Large or 2 small white onions, diced (approx. 2 cups)
3
Parsnips, peeled and chopped (approx. 2 cups)
2
Rutabagas, peeled and cubed (approx. 4 cups)
1 tsp
Thyme, ground
1 28 ounce can
Tomatoes
1 cup
Vegetable stock
2 tbsp
Cornstarch or flour mixed with
1
Salt and pepper