Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

1. 1

   Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.

2. 2

   Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.

3. 3

   Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.

4. 4

   Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.

5. 5

   Return soup to boil before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.