Roasted Fall-Vegetable Soup - TASTE of the Seacoast

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