1. Place the veggies in a large pot and add water to almost cover the vegetables.
2. Add bullion, salt, and pepper, and cover. Softly boil until veggies are tender.
3. When vegetables are cooked, remove from heat. Spoon or pour soup into a food processor and pulse until the soup is as smooth or chunky as you like. This only takes about 30 seconds when I make it because I like soup a little chunkier; it would take longer if you want a really smooth texture.
4. Last, stir in the corn and parley, if desired and enjoy!
It keeps great in the fridge, reheats nicely, and even freezes pretty well. Hope you enjoy and I'd love to have feedback.
Source of recipe: Pumpkin, butternut squash and carrot soup, a great way to use up all that garden squash.