Name: Roasted Root Vegetable Soup
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
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

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2020 huh?

I wanted to end this year on a positive note. We’ve changed with this year. We’ve shifted in our priorities, our worries, our passions and our time. My hope for anyone reading this is that the hope of the next year carries you through whatever troubles you’ve felt this year.

Wishing you all a healthy, happy, healing and hearty New Year. May we all be able to wander as freely as we once did.

Roasted Root Vegetable Soup

A delicious soup for the New Year

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Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Course: Soup

Cuisine: French

Keyword: apples, butternut squash, Celery Root, homemade soup, parsnips, tarragon

Servings:

Calories: 327kcal

Equipment

Cutting board
Williams Sonoma Goldtouch half sheet baking tray
parchment paper
Immersion Blender
Stock Pot

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

US Customary - Metric

Instructions

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