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1
Cut the beets, sweet potatoes, and parsnips into small chunks. Mine all fit on one baking sheet. Add olive oil, salt & pepper, and stir until evenly coated on baking sheet. Roast at 350u00b0 for 30-45 minutes until soft
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2
While the vegetables are roasting, cut acorn squash in half and remove seeds. Place on plate with cut sides up. Microwave for 10-15 minutes until completely soft. You could also roast this, I just wanted to save time and make it as easy as possible.
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3
Remove seeds from pomegranate and set aside. Pomegranates can cause stains so be sure to clean up any spills quickly. One half of the seeds will go into the soup, save the other half for the garnish.
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4
Soak mushrooms in 1-2 cups boiling water and set aside until needed. Both the mushrooms and the water will be added to the soup.
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5
When all the above steps are completed, place all ingredients into a pan. Add the additional 6 cups of water. Then puree in blender or with immersion blender until smooth.
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6
Add aged balsamic vinegar and minced garlic, and salt and pepper to taste. Heat soup again.
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7
Add the rest of the pomegranate seeds as a garnish in individual bowls, with creme fraiche if desired.
