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Ingredients
20 servings
Instructions
Step 1
Sauté diced onion for 10 minutes
Step 2
Add cubed carrots, parsnip and squash to pot and sauté for 45 minutes, stirring every 15 minutes
Step 3
Fill pot 3/4 with water, add salt and pepper and bring to a boil
Step 4
Simmer on low flame for at least 30 minutes
Step 5
Use immersion blender to blend
Step 6
Add couscous and cook for another half hour
Step 7
Use 8 qt pot or half recipe for 4 qt pot
Notes
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Delicious
Easy
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