Roasted Root Veggie Bisque

Ingredients

• 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

Instructions

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.