Roasted Vegetable Soup
Butternut squash, peeled, seeded and cut into 1-inch cubes (2 cups)
Carrots, peeled and cut into 1-inch chunks (1 cup)
Parsnips, peeled and cut into 1-inch chunks (1 cup)
Celery, cut into 1-inch pieces (1 cup)
Celery root, peeled and cut into 1-inch cubes (1 cup)
2-3 sprigs of fresh thyme
Salt & freshly ground black pepper
1 1/2 cups vegetable broth
1 1/2 cups whole milk
Preheat oven to 425 degrees. Place the cut vegetables on a baking sheet in a single layer. Add the sprigs of thyme to the vegetables. Drizzle the vegetables and thyme with olive oil, salt and pepper. Toss well. Bake for 25-35 minutes or until vegetables are tender, turning once with a metal spatula. Once the vegetables are done cooking, discard thyme sprigs.
In a blender combine vegetable broth, milk and roasted vegetables. Blend until smooth. Add additional vegetable broth, milk or water to reach desired consistency. Taste and adjust seasonings. Pour soup into a soup pot and heat through. Serve with grilled cheese on wheat (or any good crusty bread) for dipping.