INGREDIENTS
1
bay leaf
1 lb
butternut squash
1 lb
carrots
2
celery ribs
1 Tbsp
fresh sage leaves
6 cloves
garlic
2 cups
kale
1 lb
parsnips
1 tsp
pepper
1 leaves
sage leaves
1/2 tsp
sea salt
1 lb
sweet potatoes
3 cups
vegetable broth
1 large
white onion
1 lb
yukon gold potatoes