Ingredients

• 3 tablespoons unsalted butter, softened
• 1 (1 1/2) pound butternut squash, peeled and thinly sliced
• 1 pound red potatoes, peeled and thinly sliced*
• 1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
• 1 bunch leek, washed well, white and green part only, thinly sliced
• 1 3/4 cups Swanson® Vegetable Broth (regular or Certified Organic)
• 1/2 cup heavy cream
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon ground nutmeg
• 1/3 cup grated Parmesan cheese