1/4 cup EVOO
3 to 4 cloves garlic, chopped or grated
2 carrots, thinly sliced
2 ribs celery with leafy tops, cut into 1/4-inch dice
2 leeks, halved and sliced into 1/4-inch pieces
2 parsnips, thinly sliced
2 medium starchy potatoes, peeled and cut into 1/2-inch dice
1 bulb fennel, cut into 1/4-inch dice
1 small butternut squash, peeled and cut into 1/2-inch dice
Salt and freshly ground black pepper
2 large fresh bay leaves
Bundle of fresh herbs such as parsley, sage, thyme, marjoram or rosemary
1/2 cup dry white wine
2 cups chicken or vegetable stock
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg, to taste
4 tablespoons butter
2 tablespoons EVOO
2 large cloves garlic, crushed
4 cups diced stale white peasant-style bread
1 cup grated Parmigiano-Reggiano
Cool and store the soup in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating over medium heat. Store the croutons in foil or a cookie tin until ready to use.
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