Winter Root Vegetable Soup

Name: Winter Root Vegetable Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 907 grams butternut squash, peeled and cut into 1/2-inch pieces; 3 carrots, peeled and cut into 1/2-inch pieces; 1 stalk celery, diced; 1 celery root, peeled and cut into 1/2-inch pieces; 1 teaspoons ground black pepper; 6 servings salt and ground black pepper to taste; 118 milliliters half-and-half cream; 1 teaspoon kosher salt; 59 milliliters olive oil; 3 parsnips, peeled and cut into 1/2-inch pieces; 1 sweet onion, diced; 1 sweet potato, peeled and cut into 1/2-inch pieces; 2 turnips, quartered; 946 milliliters vegetable broth

You can never have too many soup recipes, so give Winter Root Vegetable Soup a try. Watching your figure? This gluten free, primal, and vegetarian recipe has 389 calories, 6g of protein, and 18g of fat per serving. This recipe serves 6. A mixture of olive oil, onion, turnips, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

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

Equipment you will use

Oven

Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan.

Ingredients you will need

Butternut Squash

Sweet Potato

Celeriac

Parsnip

Carrot

Turnip

Equipment you will use

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.

Ingredients you will need

Kosher Salt

Seasoning

Vegetable

Olive Oil

Pepper

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

Ingredients you will need

Vegetable

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper