Roasted Root Vegetable Soup
327kcal
Ingredients
- 2 lb cubed butternut squash
- 1 celery root large, peeled and cubed
- 5 parsnips peeled and chopped
- 2 cups heavy cream
- 32 oz low sodium chicken broth
- 2 honey crisp apples
- 1 bunch tarragon
- 1 tbsp apple cider vinegar
Equipment
- Immersion Blender
- Stock Pot
Method
- Preheat oven to 400°
- Line baking sheet with parchment paper and set beside cutting board
- Add butternut squash to baking sheet
- Peel and slice parsnips and add to sheet
- Peel celery root with a small knife and cube. Add to sheet
- Core and peels apples, add to sheet
- Remove leaves from tarragon sprig and place on top of vegetables
- Toss mixture with a little olive oil and season with salt and pepper to taste (I generously used kosher salt and pepper)
- Roast at 400° for 40 minutes
- Carefully remove tray from oven and set aside to cool slightly
- In a large stock pot, pour in low sodium chicken broth and add two tablespoons of butter
- Carefully add the vegetable mixture and bring to a gentle boil on medium heat
- Lower heat to low and simmer for 20 minutes
- Add 2 cups of heavy cream and blend thoroughly with immersion blender
- I allotted up to a tablespoon of apple cider vinegar, but add teaspoon by teaspoon until you reach your desired taste (mine was 2 1/2 teaspoons)
- Garnish with sprig of tarragon and serve
Nutrition
Calories327kcalCarbohydrates38gProtein6gFat19gSaturated Fat11gCholesterol65mgSodium123mgPotassium982mgFiber8gSugar11gVitamin A10396IUVitamin C40mgCalcium145mgIron2mg
