Butternut Squash/Parsnip Soup

Roast with oil at 400 degrees for 25 mins.

1 cubed butternut squash
4 diced parsnips
Coated with salt, garlic powder, and rosemary

Combine in pot

Squash
Parsnips
6 c. broth
3 cloves garlic
1 t. turmeric
1 t. salt
1/2 chopped onion

Simmer 35-45 mins. Blend soup.

Source: http://mybigfatgrainfreelife.com/