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.
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
Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking) - 24 Feb 2010 (Review from Allrecipes US | Canada)
I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day. - 24 Feb 2010 (Review from Allrecipes US | Canada)