Roasted Squash And Parsnip Soup Recipe

• 2 3/4 lb Orange-Flesh Winter Squash, Such As Butternut
• 1 med Leek, Trimmed, White & Green Parts, Cut Into 1/4" Pcs
• 3 x Cloves Garlic, Peeled And Chopped
• 1 tsp Finely Grated Fresh Ginger, Or possibly More To Taste
• 4 ounce Parsnips (1 Medium), Peeled, Cut Into 1/4" Pcs
• 1 tsp Salt, Plus More To Taste
• 1/4 tsp Freshly Grnd Pepper, Plus More To Taste
• 4 c. Low Sodium Chicken Broth, Skimmed Of Fat
• 2 slc Whole Wheat Bread, Crusts Removed*
• 3 Tbsp. Freshly Grated Parmesan
•     Extra virgin olive oil Spray

Directions