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Ingredients

• 10 ounces parsnips (about 3 medium) peeled and cut into 1/2 inch pieces
• 2 medium carrots, peeled and cut into 1/2 pieces
• 2 lb butternut or any other winter squash, peeled and cut into 1/2 cubes
• 3 stalks of celery, cut into 1/2 inch pieces
• 1 medium celery root (about 1 1/4 lbs) peeled and cut into 1/2 inch cubes
• 3 leeks, white and light green parts only, cut into 1/2 inch pieces
• 2 shallots, quartered
• 8 garlic cloves, thinly sliced
• salt and freshly ground pepper
• 1 1/2 T chopped fresh thyme or 2 t dried
• 2 1/2 T olive oil
• 5 C low sodium canned vegetable broth
• 1 Bay leaf
• 3/4 C dry white wine

Description

This Hearty Soup Is Made With Tender,roasted Winter Vegetables With A Bit Of White Wine And Broth. Less Than An Hour From Start To Finish, Recipe And Photo From Stonewall Kitchen

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