Brett's Squash Soup

Brett's Favorite Squash Soup

2 T. olive oil
1 medium butternut squash, peeled and cubed
2 carrots, diced
3 parsnips, diced
1 small onion, sliced
6 c. chicken stock
1 bay leaf
6 sprigs fresh thyme
1/2 t. coriander
2 T. rice vinegar
salt and pepper to taste

Saute vegetables in oil for 5 minutes.  Add stock and bay leaf and bring to a boil.  Reduce heat, cover, and simmer for about 20 - 25 minutes.  Add seasonings and vinegar and when sufficiently cool puree in small batches.

This soup is a winter favorite in our family.