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If you like the sweet, smooth taste of winter root vegetables, you'll savor this soup. Creamy without any added dairy products, this is a wonderful vegetarian soup, if you use olive oil instead of butter and substitute vegetable broth for the chicken broth. In addition, it's very high in vitamins A and C.
1 medium (2 1/2 to 3 pounds) butternut squash
3 to 5 large parsnips (1 1/2 to 2 pounds)
3 to 4 large carrots (1 to 1 1/2 pounds)
3 medium onions (12 to 14 ounces)
3 tablespoons butter or olive oil
3 to 5 cloves garlic, peeled
6 cups water, vegetable broth, or chicken broth
salt and pepper to taste
Peel the squash, parsnips, carrots and onions, and dice them into 1-inch cubes. Toss them with the butter or oil, then spread them in one layer on a lightly greased or parchment-lined baking sheet.
Roast the vegetables in a preheated 400°F oven for 30 minutes. After 30 minutes toss the vegetables around a bit, and add the garlic. Roast for an additional 30 minutes, turning the vegetables every 10 to 15 minutes; they need to brown and caramelize on the edges, to bring out their flavor.
Once the vegetables are soft and caramelized on the edges, remove them from the oven and let them cool slightly (for ease of handling). Puree them in a food processor or blender, or put through a ricer. Add some of the water or broth while processing the vegetables in order to make a smooth puree.
Place the puree in a large pot, and stir in the remaining broth or water. Bring the soup to a simmer, and season to taste with salt and pepper. Serve the soup hot. Yield: 10 cups, about 6 to 7 servings.
Nutrition information per serving (1 1/2 cups soup, 437g): 198 cal, 8g fat, 3g protein, 30g complex carbohydrates, 7g dietary fiber, 2mg cholesterol, 911mg sodium, 682mg potassium, 2194RE vitamin A, 24mg vitamin C, 1mg iron, 88mg calcium, 98mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 2, Winter 2000 issue.