Recipe Name Root Vegetable Soup Submitted by jnginpdx Recipe Description A great way to use leftover roasted vegetables Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 78 Ready In (minutes) 93

Ingredients Amount Measure Ingredient 1 squash (4 inch dia) acorn squash 2 cups, cubes butternut squash 1 cup celery root 1 sweetpotato, 5" long Sweetpotato 1 beet (2" dia) Beets 1 medium Turnips 1 cup slices Parsnips 1 tablespoon chopped shallots, 2 whole 2 tablespoon olive oil 1 1/2 tablespoons sherry, cooking 1 tablespoon butter Steps Sequence Step 1 Roast vegetables. When done, puree in food processor. Add chicken stock until desired consistency.