Butternut & Parsnip Squash Soup

Had this at a friend's house--- so delicious--- and combed the internet to find a recipe that seemed to match!

I have had butternut squash soup before and NOT liked it because I don't do sweet-regular.  Honey mustard?  Not for me.  But this was a nice savory soup...

Enjoy!

Adapted from a Diabetes recipe site:

Vegetarian Butternut Squash and Parsnip Soup

ingredients

1 Tbsp. olive oil, divided
1 2-lb. butternut squash, unpeeled, halved lengthwise, seeded, brushed with oil and roasted facedown, then scoop
1 lb. parsnips, peeled and cut crosswise into 2-inch chunks, roast with squash
3 sprigs fresh thyme (or ½  tsp ground)
1/4 cup water
1 medium Vidalia or other sweet onion, thinly sliced
2 garlic cloves, minced
4 cups reduced-sodium vegetable broth
1 cup plain soy milk (or substitute 1% milk)
Salt and pepper to taste
___________________________________________________________
1. Preheat the oven to 400°F. In the bottom of a pan, set the squash (skin-side up) and parsnip pieces over the oil and top with the thyme sprigs. Add the water.
2. Roast uncovered for about 45 minutes until squash and parsnips are tender.
3. Meanwhile, heat the remaining oil in a skillet. Add the onions and sauté for 4 minutes. Add the garlic and sauté for 2 minutes.
4. Remove pan from the oven. Let cool for about 15 to 20 minutes.
5. Scrape the squash pulp into a food processor or blender. Discard the skin. Discard the thyme sprigs. Add the parsnips and the sautéed onion and garlic mixture to the food processor. Puree the mixture until smooth. You may need to use 1/2 cup vegetable broth to process.
6. In a large heavy saucepan (pot?), heat the broth. Add the squash mixture and bring to a simmer. Simmer for 10 minutes. Whisk in the soy milk—or half and half-- and season with salt and pepper. Garnish with parsley.