fireman bob's dutch oven parsnip soup my way.....

Ingredients

• 2 1/2 pounds parsnips - peeled and cut into 1 1/2 inch pieces
• 6 large carrots - peeled and cut into 1/2 inch pieces
• 2 large celery root - peeled and cut into 1/2 inch pieces
• 2 large turnips - peeled and cut into 1/2 inch pieces
• 2 large sweet potato, peeled and cut into 1/2 inch pieces
• 2 pounds butternut squash - peeled and cut into 1/2 inch pieces
• 2 large red onion - medium diced
• 2 large fennel bulbs - medium diced
• 2 cups mushrooms - chopped - optional
• 1/2 cup extra virgin olive oil
• 1 1/2 cups heavy cream
• 1 tablespoon course sea salt or to taste
• 1 tablespoon fresh cracked black pepper or to taste
• 4 1/2 cups beef stock - divided
• 1 teaspoon cumin - ground
• 1/2 cup butter, softened
• 1 cup horseradish
• 1 teaspoon red pepper flakes - crushed *** or to taste
• 3 tablespoons parsley - chopped fine
• 3 tablespoons chives - chopped fine
• 3 tablespoons shallots - chopped fine
• 6 cloves garlic - chopped fine