Ingredients
- 1 cup vegetable broth or water
- 3 to 4 parsnips, peeled and sliced
- 2 to 3 carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and sliced
- 1 1/2 pounds butternut or Hubbard squash, peeled, halved, seeded, and cut into 1/2-inch slices
- 21/2 teaspoon salt, or to taste
- 1 to 2 tablespoons unsalted butter
- Grated nutmeg
Description
Serious Eats
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