Apple-Parsnip Bisque from Delicious Living Magazine

• 2 lbs sweet apples, peeled, cored, and quartered (such as Fuji)
• 1 lb parsnip, peeled and cut into 1-inch dice
• 1 12 lbs sweet potatoes, peeled and cut into 2-inch dice
• 1 large yellow onion, cut into 6 pieces, layers pulled apart
• 3 tablespoons vegetable oil (not olive oil)
• 1 teaspoon sea salt
• 14 teaspoon ground black pepper
• 10 large sage leaves, thinly sliced
• 2 teaspoons fresh thyme leaves (stripped from stems)
• 8 cups plain rice milk

1. Preheat oven to 450.
2. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper.
3. Arrange evenly in an 11x17-inch pan with an edge.
4. Place in lower third of oven and roast for about 45 minutes, stirring vegetables and rotating pan every 15 minutes.
5. When everything is fork-tender and nicely browned (some may be more tender than others; not to worry), remove from oven and set aside until cool enough to handle.
6. Working in batches, puree apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely.
7. Process each batch for 2-3 minutes to ensure a perfectly smooth texture.
8. Pour soup into a medium saucepan.
9. Stir in any remaining rice milk.
10. Simmer gently for 15 minutes to infuse flavors.

sweet apples, parsnip, sweet potatoes, yellow onion, vegetable oil, salt, ground black pepper, sage, thyme, rice milk

Taken from www.food.com/recipe/apple-parsnip-bisque-from-delicious-living-magazine-337204 (may not work)