Recipe by Tanya Milosevich
- 1 small culinary pumpkin or winter squash, peeled and seeded
- 1–2 rutabagas, peeled
- 1 celery root, peeled
- 1 onion, peeled
- 2–3 cloves garlic, peeled
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 teaspoons fresh herbs, chopped
- Vegetable broth or water
- Preheat oven to 400 °F. Cut all veggies into 1 1/2-inch chunks.
- Toss all ingredients together and place on a sheet pan. Add more olive oil if needed to lightly coat all veggies.
- Cover sheet pan with foil and roast for about 25–30 minutes or until vegetables are tender, turning once with a spatula after about 15 minutes.
- Remove foil and roast 5–10 minutes or until vegetables begin to caramelize.
- When cooled a little, place all ingredients in a large soup pot and blend until smooth using a hand/immersion blender, regular blender, or food processor), adding vegetable stock or water to reach desired consistency. Simmer gently to reheat, and serve.
Serves 4. Prep time, 20 minutes; cook time, 45 minutes.
Cook’s note: Celery root looks intimidating but is delicious! It’s easiest to use a small paring knife for peeling. For herbs, try fresh rosemary or sage.