• Butternut squash, peeled, seeded and cut into 1-inch cubes (2 cups)
• Carrots, peeled and cut into 1-inch chunks (1 cup)
• Parsnips, peeled and cut into 1-inch chunks (1 cup)
• Celery, cut into 1-inch pieces (1 cup)
• Celery root, peeled and cut into 1-inch cubes (1 cup)
• 2-3 sprigs of fresh thyme
• Olive oil
• Salt & freshly ground black pepper
• 1 1/2 cups vegetable broth
• 1 1/2 cups whole milk

Preheat oven to 425 degrees. Place the cut vegetables on a baking sheet in a single layer.

Add the sprigs of thyme to the vegetables. Drizzle the vegetables and thyme with olive oil, salt and pepper. Toss well.

Bake for 25-35 minutes or until vegetables are tender, turning once with a metal spatula. Once the vegetables are done cooking, discard thyme sprigs.

In a blender combine vegetable broth, milk and roasted vegetables.

Blend until smooth. Add additional vegetable broth, milk or water to reach desired consistency. Taste and adjust seasonings.

Pour soup into a soup pot and heat through. Serve with grilled cheese on wheat (or any good crusty bread) for dipping.

by Pak101.com (few years ago!) / 836 views