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Roasted Butternut Squash & Parsnip Soup

Carrie
  • 45 minutes
  • Serves 3 to 4

INGREDIENTS

3 cups

bone broth

1/2

medium-sized butternut squash

2

large parsnips

1/4

medium-sized onion

1/2 tsp

turmeric

1/2 tsp

sea salt

1 clove

garlic

salt, garlic powder, and rosemary to sprinkle over roasted vegetables

Optional garnish:

Bacon

Scallions

Coconut Cream (drizzle)