Roasted Squash and Parsnip Soup | Canadian Goodness

Ingredients

• 3 cups (750 mL) chopped peeled butternut squash
• 1 cup (250 mL) chopped peeled parsnips
• 1 small onion chopped
• 1 tbsp (15 mL) cider vinegar
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) salt
• Pepper
• 2 cups (500 mL) water
• 2 cups (500 mL) milk
• 1 tbsp (15 mL) all-purpose flour