Ingredients

2 medium Squash

cut in half

seeds removed

1 Celery root

peeled

chopped

1 Turnip

peeled

chopped

3 Carrots

peeled

chopped

3 Parsnips

peeled

chopped

1 yellow Onion

chopped

4 cloves Garlic

2 Yukon Gold Potatoes

peeled

chopped

3 tbsp Butter

3 tbsp fresh Sage

1 tsp Cinnamon

1/2 tsp Nutmeg

Water

Salt & Pepper

Directions
  • Preheat oven to 350 degrees

  • Rub a sheet pan with butter and place squash cut side down

  • Roast for 40-50 minutes until tender

  • Heat a large stock pot over medium heat

  • Add butter and let brown slightly

  • Add turnips, carrots, parsnips, and celery root

  • Brown for 10 minutes

  • Add onion and garlic

  • Cook for 10 more minutes

  • Add potatoes and then add enough water to cover the vegetables

  • Simmer until the vegetables are tender, about 25-30 minutes

  • Remove from stove

  • Scoop squash out of skin and into the pot

  • Pour any juices into the pot as well

  • Puree the soup using your Omega Blender, adding water if too thick

  • Add seasonings, warm slightly and serve