INGREDIENTS
1
Bay leaf
1/2
Butternut squash, medium
3
Carrots
4 cloves
Garlic
2
Leeks
1 tbsp
Marjoram
1 tbsp
Parsley
1
Parsley
2
Parsnips, medium
1
Sweet potato
1 tbsp
Thyme
1
Yellow onion
7 cups
Vegetable stock
2 tsp
Baking powder
1
Chile powder
1 cup
Flour
1/2 tsp
Kosher salt
1
Pepper
1
Salt
1
Olive oil
2 tbsp
Butter
1/2 cup
Milk