INGREDIENTS
1
butternut squash
2
Carrots
4
Celery, ribs
1/4 cup
Flat-leaf parsley
2
Leeks
1
Parsnip
1
Spanish onion
1/4 tsp
Thyme, dried
1 lb
Yukon gold potatoes
6 cups
Chicken broth, low-sodium
1
Salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
1
Parmesan croutons
1 tbsp
Butter, unsalted
1/2 cup
White wine, dry