Roasted Root Veggie Bisque

• 1 lb carrot, peeled
• 1 lb parsnip, peeled
• 2 lbs butternut squash, peeled and seeded
• 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 12 teaspoons kosher salt
• 12 teaspoon fresh ground black pepper
• 6 -8 cups chicken stock
• 1 cup leek, sliced

1. Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
2. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
3. Toss well to coat.
4. Roast for about 30 minutes, turning once, or till just about tender.
5. Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
6. When veggies are roasted, add to kettle along with 6 cups of chicken stock.
7. Simmer 1 1/2 hours or till veggies are very tender.
8. Puree about 3/4 of soup.
9. I like to leave some veggies unpureed for texture.
10. If too thick add enough stock to get desired consistancy.
11. Serve with croutons or crackers.

carrot, parsnip, butternut squash, olive oil, butter, kosher salt, ground black pepper, chicken stock

Taken from www.food.com/recipe/roasted-root-veggie-bisque-393902 (may not work)