Butternut Squash & Parsnip Bisque

I invited our neighbors for dinner. I made this soup from silk soy milks website.  It was very delicious soup. I have to admit that I made a mistake. I used turnip instead of parsnip. I don't use both of the ingredients. I'm not familiar with them.   I'm glad that it worked with turnip:) I will try with parsnip next time.
My dinner party was successful. The appetizer was  roasted pepper cream cheese dip. Main course was Butternut Squash & Parsnip Bisque, slow cooked beef, roasted vegetables. The desert was chocolate pudding.   They all came out very good.

INGREDIENTS

3 cups butternut squash cubes (1 small squash)
3 medium parsnips, peeled and chopped
1 medium onion, chopped
1 clove garlic, minced
4 cups vegetable stock
1 1/2 cups Silk Unsweetened
2 Tbsp. tamari or soy sauce
1/8 tsp. nutmeg
Salt and freshly ground white or black pepper to taste

PREPARATION

Combine the butternut squash, parsnips, onions and garlic in a soup pot and add the vegetable stock. Bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes. Add the Silk and tamari to the vegetables and broth. In three separate batches, purée in a blender or food processor until smooth and creamy. Add the nutmeg and season to taste with white or black pepper.