Winter Root Vegetable Soup Recipe

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.