Roasted Winter Vegetable Soup
"Roasting the vegetables and simmering with Progresso™ vegetable stock is all you need to do to give this simple soup a deeply complex flavor...."
INGREDIENTS
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3 medium carrots, cut in half, then crosswise into 1/4-inch slices
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2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
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2 stalks celery, cut into 1/4-inch slices
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3 cups cubed butternut squash (1-inch)
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1/4 cup olive oil
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1 teaspoon dried thyme leaves
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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3 medium onions, cut in half, then into 1-inch slices
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2 cartons (32 oz each) Progresso™ vegetable stock (8 cups)
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1/2 cup freshly grated Parmesan cheese
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1/2 cup chopped fresh Italian (flat-leaf) parsley
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1 tablespoon balsamic vinegar
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Additional freshly grated Parmesan cheese, if desired
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