How to make it

  • Melt butter in stockpot. Add onions, garlic and celery and saute until onion starts to soften. Add remaining vegetables and seasonings and saute for about 10 minutes (you want to slightly caramelize them.
  • Add stock, just enough to cover and bring to a boil. Reduce to a simmer and cook vegetables until they are totally soft. With an emersion blender, blend soup until very smooth (you may add more stock if it's too thick).
  • Add a splash of cream and the cheese and blend a little more to incorporate into soup. Taste for seasonings and adjust if needed.

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  • chuckieb 7 years ago
    Your picture is beautiful. I adore Butternut Squash soup so this will be neat adding the carrot, potato and parsnip to it. I've never bought a parsnip before. Lovely post.
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