Name: Winter Root Vegetable Soup
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Parsnips, peeled and cut into 1/2-inch pieces - 3; Carrots, peeled and cut into 1/2-inch pieces - 3; Celery root, peeled and cut into 1/2-inch pieces - 1; Turnips, quartered - 2; Sweet potato, peeled and cut into 1/2-inch pieces - 1; Butternut squash, peeled and cut into 1/2-inch pieces - 1 (2 pound); Olive oil - ¼ cup; Kosher salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Butter - 3 tablespoons; Celery, diced - 1 stalk; Sweet onion, diced - ½; Vegetable broth - 1 quart; Half-and-half cream - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Winter Root Vegetable Soup

1. Parsnips, peeled and cut into 1/2-inch pieces 3

2. Carrots, peeled and cut into 1/2-inch pieces 3

3. Celery root, peeled and cut into 1/2-inch pieces 1

4. Turnips, quartered 2

5. Sweet potato, peeled and cut into 1/2-inch pieces 1

6. Butternut squash, peeled and cut into 1/2-inch pieces 1 (2 pound)

7. Olive oil ¼ cup

8. Kosher salt 1 teaspoon

9. Ground black pepper ½ teaspoon

10. Butter 3 tablespoons

11. Celery, diced 1 stalk

12. Sweet onion, diced ½

13. Vegetable broth 1 quart

14. Half-and-half cream ½ cup

15. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Winter Root Vegetable Soup

1 . Stage

Preheat an oven to 425 degrees F (220 degrees C).

2 . Stage

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.

3 . Stage

Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

4 . Stage

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.