*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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)
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.
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!
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.
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.
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:-)
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!
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!!!
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.
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