Winter Root Vegetable Soup
Description
This winter root vegetable soup recipe combines the earthy, comfort flavors of parsnips, carrots, celery root, turnips, sweet potato, and butternut squash.
Ingredients
•
3 parsnips, peeled and cut into 1/2-inch pieces
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3 carrots, peeled and cut into 1/2-inch pieces
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2 turnips, quartered
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1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
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1 celery root, peeled and cut into 1/2-inch pieces
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1 sweet potato, peeled and cut into 1/2-inch pieces
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1/4 cup olive oil
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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3 tablespoons butter
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1 stalk celery, diced
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1/2 sweet onion, diced
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1 quart vegetable broth
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1/2 cup half-and-half cream
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Combine parsnips, carrots, turnips, butternut squash, celery root, and sweet potato in a large roasting pan. Drizzle with olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Toss vegetables to evenly distribute seasonings.
3
Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
4
Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in diced celery and onion; cook and stir until onion softened and turned translucent, about 5 minutes. Add vegetable broth; bring to a simmer, uncovered. Stir in roasted vegetables; continue simmering for 10 minutes. Purée soup with an immersion blender until smooth. Stir in half-and-half; season with salt and black pepper. Add more vegetable broth if soup seems too thick.