ROASTED VEGETABLE SOUP

from Barefoot Contessa

1 Carrot, scrubbed (optional)
2 Parsnips, peeled
1 large Turnip (optional)
1 leek, well washed, white part only
1 Sweet Dumpling or 1/2 Golden Nugget squash, peeled and seeded
3 to 4 cups chicken or vegetable stock, preferably homemade
1  1/2 tablespoons olive oil
1  1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 Tbls. Parsley, chopped

Preheat the oven to 425 degrees F. Cut into 1- to 1 1/4-inch cubes: parsnips, potatoes, leek, squash and carrot and turnips, if using. All the vegetables will shrink while baking, so don’t cut them too small. Place all the cut vegetables in a single layer on sheet pan (s). Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. In a large saucepan, heat 3 cups of stock. In batches, coarsely puree the roasted vegetables in the bowl of a food processor, adding small amounts of stock as needed. Add to the heated stock and season to taste with salt and freshly ground black pepper. Add more stock and/or water until it’s the consistency you like. Sprinkle with parsley, correct seasoning and serve.