Roasted Root Veggie Bisque

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb carrot, peeled
• 1 lb parsnip, peeled
• 2 lbs butternut squash, peeled and seeded
• 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 -8 cups chicken stock
• 1 cup leek, sliced

Recipe

• 1 dice carrots, parsnips, sweet potato and squash into 1 inch cubes. divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. toss well to coat. roast for about 30 minutes, turning once, or till just about tender.
• 2 meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. when veggies are roasted, add to kettle along with 6 cups of chicken stock. simmer 1 1/2 hours or till veggies are very tender. puree about 3/4 of soup. i like to leave some veggies unpureed for texture. if too thick add enough stock to get desired consistancy. serve with croutons or crackers.