Roasted Fall-Vegetable Soup

Name: Roasted Fall-Vegetable Soup
Ingredients: 3 medium leeks; 3 medium parsnips, peeled and cut crosswise into ½-inch pieces; 3 medium carrots, peeled and cut crosswise into ½-inch pieces; 1 (2-pound) butternut or other winter squash, peeled and cut into ½-inch cubes; 2 large or 3 medium celery stalks, cut crosswise into ½-inch pieces; 1 medium celery root, peeled and cut into ½-inch cubes; 2 shallots, quartered; 8 cloves garlic, thinly sliced; 1½ tablespoons chopped fresh thyme leaves, or 2 teaspoons dried; 3 tablespoons olive oil; sea salt to taste; freshly ground black pepper to taste; 5 cups homemade vegetable broth or canned low-sodium vegetable broth; ¾ cup dry white wine; Parsley Pesto (recipe follows) for serving; croutons for serving

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When you roast winter root vegetables along with shallots, leeks, and garlic, they caramelize and become sweet. Although this soup takes about an hour from...

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