Butternut, carrot, parsnip soup

So, tonight was kind of clean out the fridge and freezer night. We all have them once in a while. So, we had soup, yet again. I find I have been obsessed lately with making soup. Ever since the purchase of my hand-held blender we have been eating soup 3-4 nights a week. Good thing I purchased my immersion blender in the winter instead of the summer!
Anyway, here goes the recipe...
4 Tbsp coconut Oil
10 carrots, peeled and chopped
2 med. onions, chopped
6 parsnips (small to med.) peeled and chopped
4-6 cups chopped butternut squash
1 inch piece of ginger, peeled and chopped
1 patty pan squash or yellow squash chopped with skin
enough stock for the consistency you desire, about 32-64 oz.
1/2-1 cup chicken giblet gravy
salt and pepper to taste

In an 8 quart stock pot, place 4 tbsp coconut oil, add in the carrots, parsnips, onions, squash, and butternut. Saute for about 30 minutes over med. high heat. Add in the chopped ginger and saute until fragrant. Add in enough stock to cover the veggies and let simmer until all are soft. Blend with your hand-held blender, and add more liquid as needed and the optional giblet gravy, salt and pepper.

We added some chicken I had left over from making stock...and had the millet biscuits. Very good, filling dinner on a cold snowy night. It had a pleasant sweetness to it with the parsnips and ginger! You could always tops with some fresh grated nutmeg or cinnamon or both!