Ingredients

2 medium Squash, cut in half, seeds removed

1 Celery root, peeled, chopped

1 Turnip, peeled, chopped

3 Carrots, peeled, chopped

3 Parsnips, peeled, chopped

1 yellow Onion, chopped

4 cloves Garlic

2 Yukon Gold Potatoes, peeled, chopped

3 tbsp Butter

3 tbsp fresh Sage

1 tsp Cinnamon

1/2 tsp Nutmeg

Water

Salt & Pepper

Directions

Step 1

Preheat oven to 350 degrees F

Step 2

Rub a sheet pan with butter and place squash cut side down. Roast for 40-50 minutes until tender.

Step 3

Heat a large stock pot over medium heat. Add butter and let brown slightly.

Step 4

Add turnips, carrots, parsnips, and celery root. Brown for 10 minutes.

Step 5

Add onion and garlic. Cook for 10 more minutes.

Step 6

Add potatoes and then add enough water to cover the vegetables. Simmer until the vegetables are tender, about 25-30 minutes.

Step 7

Remove from stove. Scoop squash out of skin and into the pot.

Step 8

Pour any juices into the pot as well. Puree the soup using your Omega Blender, adding water if too thick.

Step 9

Add seasonings, warm slightly and serve

**Omega has not tested all of the recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, temperatures, times, typos, errors or omissions. Recipes with alcohol are intended to be made by adults of legal drinking age.