Winter Root Vegetable Soup

By eveweb

Ingredients

• 3 parsnips peeled and cut into 1/2" pieces
• 3 carrots peeled and cut into 1/2" pieces
• 1 cerlery root peeled and cut into 1/2" pieces
• 2 turnips quartered
• 1 sweet potato peeled and cut into 1/2" pieces
• 1 butternut squash peeled and cut into 1/2" pieces
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp butter
• 1 stalk celery
• 1/2 sweet onion
• 4 quarts vegetable broth

Preparation

Step 1

Preheat oven to 425F.
Combine parsnips, carrots, celery root, turnips, sweet potato, and squash in a large roasting pan. Drizzle with oil oil and season with salt and pepper. Toss vegetables to evenly distribute the seasonings.
Roast in preheated oven until vegetables are easily pierced with fork, 30-40 min., stirring every 15 min.
Meanwhile, melt butter in a large pot over medium heat. Stir in celery and onion:cook and stir until onion has softened, about 5 min. Pour in vegetable broth and bring to a simmer uncovered.
Stir in roasted vegetables and continue to simmer for 10 min. Puree the soup. Season with salt and pepper.