Ingredients
- 1/4 c olive oil
- 1 small butternut squash, peeled and cubed
- 2 carrots, cut in thick rounds
- 1 parsnip, cubed
- 1 small turnip, cubed
- 2 leeks, thickly sliced
- 1 onion, quartered
- 3 bay leaves
- 4 thyme sprigs
- 3 rosemary springs
- 5 c vegetable stock
- salt & pepper
Directions
Preheat oven to 400 degrees. Put olive oil in large bowl. Add prepared
vegetables and toss. Spread out in single layer on baking sheets. Tuck
in herbs among vegetables. Roast 50 minutes. Discard herbs. Transfer
vegetables to pan, add hot broth. Process in blender.