Rating: 4.5 stars
111 Ratings
  • 5 star values: 74
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.

  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts

324 calories; protein 5.2g; carbohydrates 40.7g; fat 18g; cholesterol 22.7mg; sodium 1786.4mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 5 stars
02/24/2010
Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking) Read More
(51)

Most helpful critical review

Rating: 2 stars
11/08/2011
I doubled the recipe to take it to a friend who had a baby and it turned out very bitter. Maybe I used too many turnips but it was not good. I did not have celery root and I substituted carnival squash for butternut. I would not make this recipe again. The liquid portions are way off as well. I had to add 3 additional cups of liquid to make it a soup consistence vs. baby food. Read More
(4)
111 Ratings
  • 5 star values: 74
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/24/2010
Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking) Read More
(51)
Rating: 5 stars
02/25/2010
I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day. Read More
(47)
Rating: 5 stars
03/09/2010
I made this tonight but tweaked it to my personal liking. I had no parsnips so used 4 turnips, substituted garlic rosemary bread dipping blend for the salt and pepper. I added 2 leeks and garlic to the onion, celery, and butter. I used 2 1/2 Tbls vegetable paste, 1 cup white wine (Chardonnay), and 6 cups of water to make the broth. Then I added the roasted vegies. It looked so good as it was that I didn't puree it or add the cream. It turned out great, will definitely make this again and again. I had never used celery root but will from now on, and I will have to try it with the parsnips as I'm sure it will add another great flavor. Thanks for sharing your recipe! Read More
(34)
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Rating: 5 stars
01/06/2011
I served this as a starter for a 5-course meal on New Year's Eve...so for simplicity sake, I placed all the prepared vegetables in my roaster, along with the onion, 4 cloves of garlic, canola oil, and the seasonings. I roasted them @ 350F for 2 hours, stirring once every 25 mins. I then placed the roaster on my stove top, scraped down the sides with a whisk, and while adding the vegetable broth...I pureed it with my hand-held blender. Instead of adding the cream, I served it with a dollop of fat-free sour cream. Although my guests begged for seconds, I made them hold off until after the 5th course was served. Needless to say I ended up sending them home with the left over soup. Read More
(32)
Rating: 4 stars
09/22/2010
This has a good flavor and I like the combination of veggies. Some problems I ran into: Butternut squash roasts to fork tender much more quickly than some of the other things being roasted! So, by the time I had everything soft, some of the veggies had begun to crisp & brown! Once I started to puree, it became more "mashed veggie" consistency than soup. I added more broth, ran out of veggie broth...and moved on to chicken broth! Maybe I had more veggies than called for? I dislike amounts like "3 carrots" instead of 3 ounces, or 2 cups. The carrots I grabbed were the smallest in the bag, but still larger than others I've bought (farmer's market veggies vs. store veggies?)! My sweet potato was kind of large, b/c the alternative was 2 very small ones & I thought the big one looked nicer on the outside. So, maybe I had too many veggies, in the end I just added more liquid to help boost it...but I do think this could use some more herbs. Read More
(22)
Rating: 5 stars
11/23/2010
Wow this was GREAT! I couldn't get celery root but it was wonderful just the same. I subbed skim milk for the half-&-half and chicken broth for the vegetable broth because that's all I had on hand. At the end I added about 1/3 cup orange juice and some nutmeg to taste. A tasty way to warm up a chilly Autumn day:-) Read More
(20)
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Rating: 5 stars
03/04/2010
Very nice soup. I used broth I made from a combination of veg tips an peels that I saved in a zip bag in the freezer and some veg that I roasted. Much better than packaged and you control the salt. I needed two quarts of broth to thin this enough to eat....still quite thick. I added nutmeg and the grated peel of one orange at the end. This really made it pop. Otherwise no other changes. Served with paninis made with swiss provolone tomato and proscuitto. Yummy! Read More
(16)
Rating: 5 stars
01/03/2014
I really liked it! I woke today and it was 12 degrees outside. Been carrying this around for a while now and finally made it.never cook much with parsnips butternut squash and never with celery root. I pretty much followed the recipe but did take a few hints from the other reviews. I used four parsnips 2 celery roots I did add about a tsp of dried basil a tsp of dill weed. I also used one whole chopped sweet onion and two cloves of minced garlic. Because I increased those items it took almost 1 pint of half and half and almost 32 oz boxes of vegetable broth. The result was creamy smooth and not too sweet and not bitter at all. Warming this soup tomorrow will be fantastic! The only thing that you may want change is cutting up the turnips more as I found cutting them into even eights required more than an hour to cook them through. Thank you! This a unique soup and one to keep!!! Read More
(10)
Rating: 5 stars
11/11/2010
amazing! added a few of the suggestions: -garlic when cooking onion and celery -dill cumin garlic powder and parsley after adding roasted veggies to soup sooooooooooo good....highly recommend. Read More
(9)
Rating: 2 stars
11/08/2011
I doubled the recipe to take it to a friend who had a baby and it turned out very bitter. Maybe I used too many turnips but it was not good. I did not have celery root and I substituted carnival squash for butternut. I would not make this recipe again. The liquid portions are way off as well. I had to add 3 additional cups of liquid to make it a soup consistence vs. baby food. Read More
(4)