Peel one onion, half a turnip, half a celery root, one parsnip, two carrots, and butternut squash and cut into large chunks, then add to a large pot with garlic, one and a half tablespoons salt, one and a half tablespoons chicken consommé powder, and 12 cups water. Bring to a boil, then reduce heat and simmer for an hour and a half.

Peel and dice the remaining onion, half a turnip, half a celery root, one parsnip, and two carrots. Heat oil in a second large soup pot and sauté onion until translucent, then add sliced celery and diced turnip, celery root, parsnip, and carrots and sauté a few minutes more. Add remaining tablespoon each salt and chicken consommé powder and eight cups water. Simmer for 15 to 20 minutes.

Add zucchini, then cover and simmer for an hour.

Blend the contents of the first pot until smooth. Set aside one-third to half to serve as a creamy soup. Using a slotted spoon or small sieve, scoop the diced vegetables from the second pot and add to the remaining blended soup in the first pot. Add some of the broth from the second pot to thin, if desired (reserve the rest of the broth from the second pot for another use). Garnish with parsley.