About this recipe:This pureed soup has comfort food written all over it. Parsnips, carrots, celeriac, turnips, sweet potato and butternut squash are roasted, then simmered in a creamy soup base. Enjoy with a dollop of soured cream, if desired.
3 parsnips, peeled and cut into 1.25cm pieces
3 carrots, peeled and cut into 1.25cm pieces
1 celeriac, peeled and cut into 1.25cm pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1.25cm pieces
1 (900g) butternut squash, peeled and cut into 1.25cm pieces
4 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 stick celery, diced
1/2 red onion, diced
1 litre vegetable stock
125ml single cream
salt and ground black pepper to taste
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Method Prep:45min › Cook:1hr › Ready in:1hr45min
Preheat an oven to 220 C / Gas 7.
Combine parsnips, carrots, celeriac, turnips, sweet potato and butternut squash in a large roasting tin. Drizzle with olive oil and season with 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable stock and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using a hand blender. Stir in the single cream and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable stock.
A lovely thick and creamy soup. Adjusted ingredients based on what I happened to have in, so no parsnips, used swede instead of turnips and only half a butternut squash. Didn't read the recipe properly and put the onion in to roast but still added onion in the frying pan. Can never have too much onion! Had to add quite a lot more stock once I had puréed the soup as it was so thick. Perfect for a winter's evening meal. - 11 Jan 2017