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Ingredients

1. One 1 1/2-pound butternut squash
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 1 tablespoon unsalted butter
5. 2 leeks, white parts only, coarsely diced (1 1/2 cups)
6. 1 Spanish onion, diced
7. 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
8. 4 celery ribs
9. 2 carrots, halved lengthwise and cut crosswise 1/2 inch thick
10. 1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick
11. 6 cups low-sodium chicken broth
12. 1/2 cup dry white wine
13. 1/4 teaspoon dried thyme
14. 1/4 cup chopped flat-leaf parsley
15. Parmesan Croutons, for serving

Description

Food & Wine