Winter Root Vegetable Soup - Master recipes

Ingredients

• Parsnips, peeled and cut into 1/2-inch pieces - 3
• Carrots, peeled and cut into 1/2-inch pieces - 3
• Celery root, peeled and cut into 1/2-inch pieces - 1
• Turnips, quartered - 2
• Sweet potato, peeled and cut into 1/2-inch pieces - 1
• Butternut squash, peeled and cut into 1/2-inch pieces - 1 (2 pound)
• Olive oil - ¼ cup
• Kosher salt - 1 teaspoon
• Ground black pepper - ½ teaspoon
• Butter - 3 tablespoons
• Celery, diced - 1 stalk
• Sweet onion, diced - ½
• Vegetable broth - 1 quart
• Half-and-half cream - ½ cup
• Salt and ground black pepper to taste - ½ cup