Butternut Squash And Parsnip Soup
["2 Tbsp. canola oil", "1 medium butternut squash, peeled and diced", "2 carrots, peeled and diced", "3 parsnips, peeled and diced", "1 small yellow onion peeled and diced", "6 sprigs fresh thyme", "1/2 tsp. ground coriander seeds", "6 c chicken stock", "1 1/2 tsp. salt", "2 Tbsp. champagne vinegar", "1 bay leaf", "Freshly ground pepper, to taste"]
["In a large stockpot over medium heat, warm the oil; then add the squash, carrots, parsnips and onion.", "Cook the vegetables, stirring occasionally, until they are slightly tender and warmed through, about 5 minutes.", "Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf.", "Bring the mixture to a simmer and cook until the vegetables are soft, about 20 minutes.", "Remove bay leaf and thyme sprigs and puree the mixture in batches in a blender until smooth, 3 to 5 minutes.", "Serves 8."]
["canola oil", "butternut squash", "carrots", "parsnips", "yellow onion", "thyme", "ground coriander seeds", "chicken stock", "salt", "champagne vinegar", "bay leaf", "Freshly ground pepper"]