Fall is my favorite time of the year. It’s a time of transition and introspective reflection for me. The richness of colors, pulling out my favorite sweaters, crisp walks on crunchy leaves, all are like eating comfort foods. And speaking of comfort food, I have a wonderful recipe to share with you all today. It’s full of roots. Roots are a connection to the earth, and this soup will feel warm and grounding. Enjoy!!

Fall Root Soup

1 large Parsnip
2 medium Turnips
1 stalk celery
1 small Butternut Squash
1 medium Sweet Potato
1 medium Sweet Onion
1 quart Organic Vegetable Broth
Olive Oil
Salt & Pepper (I like Janes’ Mixed Up Salt)
3 tbs. Butter

Peel and chop vegetables into 1″ cubes and place in baking dish. Generously coat with olive oil and add salt and pepper seasoning. Bake for about 1 hour in a 425 degree oven, or until vegetables are soft.

Meanwhile, saute the onion in the butter in a large pan until they are just clear. Add the vegetable broth and the oven baked vegetables. Simmer for about 5 minutes.

In batches, puree the vegetables and broth in a blender or food processor.

It’s an amazing meal in itself!! Enjoy!!



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2 Responses to Roots

  1. Celina Wyss says:

    Love this photo and the rich colors

  2. Fantastic Cathy! I love your posts – the stories, the images and the scrumptious recipes. Will be trying this one tonight! Noonie’s chicken was wonderful!

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