Ingredients:
Butternut Squash
Sweet Potatoes
Celery Root
Rutabaga
Olive Oil
Garlic Salt
Broth (vegetable or chicken)
Instructions:
Preheat oven to 400 degrees.
Chop all ingredients and put into casserole dish. Coat vegetables in olive oil and garlic salt.
Roast vegetables in oven for 1 hour.
After vegetables are tender, scoop into food processor and add water to help make it creamy.
Puree the vegetable mixture until the texture is creamy and smooth.
Put the mixture into a stock pot and add broth to the mixture.
Bring soup to a boil and add water to reach desired texture.
Here is the finished product!
