This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make
I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty.
I only make the 'full fat' version on special occasions.
(If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat)
And it freezes well.