Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 ripe butternut squash
• 1 ripe buttercup squash
• 1 parsnip
• 1 sweet potato
• 1 celery root
• 1 carrot
• 3 garlic cloves
• 1 large onion
• 1 red pepper
• 1 cup olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 pinch nutmeg
• 1 pinch cinnamon
• 3 liters chicken stock
• 1 cup milk

Recipe

• 1 peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• 2 place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. roast vegetables in oven for 30 to 40 minute until golden brown.
• 3 remove from oven and add to large pot along with 3 l of chicken stock. bring to a boil, then simmer over medium-low heat for one hour.
• 4 puree soup in blender or with hand-held blender until smooth. add cumin, coriander, cinnamon and nutmeg. simmer 15 minutes and then strain through sieve. for richer soup add 1 cup of whipping cream.
• 5 return soup to boil before serving.