Soups : Golden Root Vegetable Stew

• 3 tablespoons olive oil, divided
  
• 3 carrots (about 1 1/2 cups), peeled and cut into 1/2-inch slices
  
• 2 parsnips (about 2 cups), peeled and cut into 1/2-inch slices
  
• 2 potatoes (about 2 cups), cut into bite-size chunks
  
• 1 leek (about 2 cups), sliced
  
• 2 cloves garlic, minced
  
• 1 butternut squash (about 2 cups), peeled, seeded and cut into bite-size chunks
  
• 1 (13 3/4-ounce) can vegetable broth
  
• 3/4 cup water, divided
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  
• 1 cup broccoli florettes or green beans, cut into 1 1/2-inch pieces
  
• 1 tablespoon flour
  
• Chopped parsley for garnish
  

Cook carrots in 1 tablespoon oil, in 4-quart saucepan over medium-high heat, stirring frequently, until lightly browned. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook parsnips until lightly browned, stirring frequently. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook potatoes, stirring frequently. Add leeks and garlic; cook until lightly browned.

Add butternut squash, vegetable broth, 1/2 cup water, TABASCO^® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes, stirring occasionally. Stir in broccoli; simmer 5 minutes.

Stir flour and remaining 1/4 cup water in a cup until smooth. Stir into stew. Heat to boiling over high heat, stirring until mixture is thickened.

Serve stew in hollowed-out small squash, such as golden nugget or acorn, if desired.

Sprinkle with chopped parsley.

Makes 6 servings.