Harvest Soup

• 6 c. homemade vegetable stock
• 3/4 c. chopped celery
• 1 c. chopped carrots
• 1 1/2 c. chopped leeks
• 4-5 medium sized turnips
• 8 sm. or 5 med. squash (various types)
• 2 Tbsp. lemon juice
• 8 fresh leaves of sage finely chopped (1 Tbsp. dry)
• 4 Tbsp. marscarpone
• Freshly ground pepper to taste

1. 1. Pre-heat oven to 350. Peel and coarsely chop the turnips. Halve the Squash and remove the seeds.
2. 2. Line a sheet pan with foil and spray with a non-stick oil. Put the turnips and squash on said pan.
3. 3. Roast the turnip and squash at 350 degrees for 35-45 minutes until browning begins to occur. Turn at least once during roasting.
4. 4. In a large stock pot, bring the vegetable stock to a boil and add the celery, carrots and leeks. Boil gently for 15 minutes.
5. 5. Add roasted turnips and squash to the stock pot after removing squash skins.
6. 6. If you have an immersion blender, it's the best way to 'cream' this soup. Alternatively a blender or food processor can be used to cream the soup in batches.
7. 7. Return the soup to the stock pot and add the sage, lemon juice and marscarpone. Creme fraiche will also work wonderfully, and realistically so will cream cheese or even sour cream.
8. 8. Salt and pepper to taste. Serve it hot.

celery, carrots, leeks, turnips, lemon juice, sage, marscarpone, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/harvest-soup-50055008 (may not work)