Description
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Ingredients
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 2 turnips, quartered
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter
- 1 stalk celery, diced
- ½ sweet onion, diced
- 1 quart vegetable broth
- ½ cup half-and-half cream
- salt and ground black pepper to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips
- carrots
- celery root
- turnips
- sweet potato
- and butternut squash in a large roasting pan. Drizzle with olive oil
- and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork
- 30 to 45 minutes
- stirring every 15 minutes.
- Meanwhile
- melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Pour in the vegetable broth and bring to a simmer
- uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half
- and season with salt and pepper
- if necessary. If the soup becomes too thick
- add more vegetable broth.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 6