Roasted Butternut Squash Soup and Roasted Parsnip Soup

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I have been searching for this soup recipe for quite sometime and delighted to have finally found it! I have had the pleasure of trying this soup at a party and was blown away. The depth and balance of the soups together is incredible, yet each soup is delicious on it's own. I can't wait to serve this at my next dinner party!

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This is the best soup ever. It took a while to prepare but hey, good things don't come easy! Thanks a lot.

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Getting your chopping elbow ready. Delicious results. Will definately make again.

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Emeril, you've done it again. Made just the squash soup, and what a delicious soup it is. The tarragon oil is such a tasty addition and adds beautiful color for presentation. The soup has more complexity in taste than most squash soups I've made. But that's Emeril. A little extra work, but always worth it! This will be my standard from now on.

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I'd like to make it - looks delicious - but I'd like to know if you remove the sausage after it has rendered its fat or if you leave it in to be pureed...anyone know?

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I made this dish for everyone at the college that i go to and everyone (students & faculty thought it was the best soup that they've ever had. There were some other people that brought in there own dishes. But when it was all said and done this was thee only one left empty.

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it was a big hit at a Thanksgiving party

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My husband especially loved this soup. It is tasty and delicious

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I only made the Roasted Butternut Squash Soup and made it a vegetarian recipe. I used extra carrots and squash in place of the sausage and vegetable stock rather than chicken stock. I also added extra sage to make up for that missing in the sausage. It was totally awesome!! Way to go Emeril!

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I never had parsnips before and thought this would be a great way to try them. Served at a dinner party we hosted and it was a huge hit. A definite keeper.
Thanks again Emeril.