- 3 medium parsnips, peeled and cut into 1/2-inch pieces
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 2 medium (blank)s 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
- Preheat an oven to 425 degrees F
- 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.
Courtesy of: allrecipes.com