I love root vegetables and squash this time of year. What could be better then throwing a bunch of different winter veggies into a pot to simmer for hours? This recipe is simple and doesn’t have a ton of moving parts–except for your knife. It will be doing a lot of moving and chopping. I recommend a good sharp knife for the vegetables, especially when it comes to butternut squash. Squash is a notorious one for cuts especially if you’re using a dull knife. I like the simplicity of the flavors in this one–just a few herbs, garlic and Worcestershire to season the broth. The medley of vegetables all go so well together. I added a little flour to thicken up the broth but you can adjust that amount to your liking. I garnished each bowl with some fresh parsley and aged white cheddar. Some crusty french bread would be perfect for soaking up the broth too!
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