What you'll need:     1   butternut squash, peeled and diced   2   red potatoes, sliced   2   turnips, diced   3   carrots, cut into thin disks   6   Brussels sprouts, trimmed, quartered   2    onions, chopped   4   cloves garlic, minced   3   tablespoons fresh parsley, finely chopped   2   teaspoons black pepper   2   teaspoons salt   2   tablespoons corn oil   2   teaspoons ground nutmeg   3   cups chicken soup   8   teaspoons Parmesan cheese, grated

Directions:     1.   In 8-qt stockpot, heat 2 tablespoons oil to very hot but not smoke over high heat; sauté garlic 1 minute. Add onion, sauté 3 minutes.   2.   Add chicken soup, and 1 cup water. Pour in all the vegetables except Brussels sprouts and parsley; bring to a boil.    3.   Reduce heat, simmer 20 minutes or until squash is tender. Stir constantly through cooking.   4.   Add Brussels sprouts, parsley, nutmeg, black pepper, and salt; stir well, return to a boil. Reduce heat simmer 5 minutes.   5.   Remove from heat. Top each serving with grated Parmesan. Make 8 servings.