Roasted Winter Veggie Soup

Recipe by Tanya Milosevich

INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 400 °F. Cut all veggies into 1 1/2-inch chunks.
2. Toss all ingredients together and place on a sheet pan. Add more olive oil if needed to lightly coat all veggies.
3. 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.
4. Remove foil and roast 5–10 minutes or until vegetables begin to caramelize.
5. 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.