Ingredients

• 3 parsnips , peeled and cut into
• 3 carrots , peeled and cut into
• 2 turnips , quartered
• 1 , 2 pound
• 1 celery root , peeled and cut into
• 1 sweet potato , peeled and cut into
• 0.25 cups olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 3 tablespoons butter
• 1 stalk celery , diced
• 0.5 sweets onion , diced
• 1 quart vegetable broth , or more as needed
• 0.5 cups half-and-half
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 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. 3 Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
4. 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.

Nutrition per serving