Roasted Root Veggie Bisque

Name: Roasted Root Veggie Bisque
Ingredients: 1 lb carrot, peeled; 1 lb parsnip, peeled; 2 lbs butternut squash, peeled and seeded; 4 tablespoons olive oil, divided; 1 tablespoon butter; 1 12 teaspoons kosher salt; 12 teaspoon fresh ground black pepper; 6 -8 cups chicken stock; 1 cup leek, sliced

9 ingredients

11 steps

Ingredients

1 lb carrot, peeled
1 lb parsnip, peeled
2 lbs butternut squash, peeled and seeded
4 tablespoons olive oil, divided
1 tablespoon butter
1 12 teaspoons kosher salt
12 teaspoon fresh ground black pepper
6 -8 cups chicken stock
1 cup leek, sliced

Directions

1

Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
2

Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
3

Toss well to coat.
4

Roast for about 30 minutes, turning once, or till just about tender.
5

Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
6

When veggies are roasted, add to kettle along with 6 cups of chicken stock.
7

Simmer 1 1/2 hours or till veggies are very tender.
8

Puree about 3/4 of soup.
9

I like to leave some veggies unpureed for texture.
10

If too thick add enough stock to get desired consistancy.
11

Serve with croutons or crackers.