- 1 1/2 tablespoons olive oil
- 3 large carrots, peeled, cut into 1/2 -inch pieces
- 3 large parsnips, peeled, cut into 1/2-inch pieces
- 3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
- 1 1/2 cups chopped onion
- 3 large garlic cloves, minced
- 1 bay leaf
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups canned vegetable broth
- Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
- Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
- Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.