Roasted Winter Vegetable Soup - Legendary Recipes %

Ingredients

• 3 medium carrots, cut in half, then crosswise into 1/4-inch slices
• 2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
• 2 stalks celery, cut into 1/4-inch slices
• 3 cups cubed butternut squash (1-inch)
• 1/4 cup olive oil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 medium onions, cut in half, then into 1-inch slices
• 2 cartons (32 oz each) Progresso™ vegetable stock (8 cups)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon balsamic vinegar
• Additional freshly grated Parmesan cheese, if desired