Sweet Root Soup over Squash

olive oil
1 onion, sliced
2 cloves garlic,diced
1 lb. carrots, sliced
1 lb. parsnips, sliced
2 small butternut or 4 delicata squash
butter
salt to taste
shredded parmesan cheese

Coat bottom of the pan with olive oil. Add onion and garlic and sweat until translucent. Then turn the heat up a little and add carrots and parsnips. When they start to brown just a little bit, add about 1 quart of water. Bring to a boil and simmer for about 45 minutes. Salt to taste.

In the meantime, prick the squash all over with a fork and microwave them. Time will vary--about 10 minutes each for butternut squash, about 4 for one delicata squash. Cut the squash in half and remove the peel. Put half a butternut squash in the bottom of a bowl, or two halves of a delicata squash. Ladle the soup over and top with a generous sprinkle of shredded parmesan cheese.