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Butternut Squash and Gnocchi Soup
Ingredients
  • 1 large butternut squash peeled and cubed (8 cups)
  • 1 large onion diced
  • 3 medium parsnips diced
  • 1 tbsp minced garlic
  • 8 cups vegetable broth
  • 3 cups cubed yellow squash
  • 2 - 14.5 oz cans diced tomatoes
  • 2 tsp chopped fresh rosemary
  • ½ tsp ground black pepper
  • 1 to 2 tsp salt (or to taste)
  • 1- 16oz package gnocchi (regular or gluten free)
  • subheading: Topping:
  • 1 cup panko bread crumbs (or use gluten free)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp dried parsley
  • ¼ tsp dried oregano
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