INGREDIENTS:

1. 1 butternut squash, peeled, seeded, and cubed
2. 1 bunch of turnips, peeled and cubed
3. 1 large yellow onion, diced
4. 4 cloves garlic, minced
5. 4 cups vegetable broth
6. 2 tbsp olive oil
7. 1/2 cup fresh parsley, chopped, plus more for garnish
8. Salt and black pepper to taste
9. Optional: 1/4 tsp ground nutmeg or coriander for added warmth

INSTRUCTIONS:

1. Prepare vegetables: Preheat your oven to 400°F. On a baking sheet, toss the cubed butternut squash, turnips, onion, and garlic with the olive oil, salt, and pepper.
2. Roast: Spread the vegetables in an even layer and roast for 25–30 minutes, or until tender and lightly caramelized. Tossing halfway through will ensure even browning.
3. Sauté aromatics: In a large pot or Dutch oven, sauté the minced garlic and any remaining onion over medium heat until fragrant.
4. Combine ingredients: Add the roasted vegetables and vegetable broth to the pot. Stir to combine, and bring the mixture to a simmer.
5. Simmer and season: Reduce the heat and let the soup simmer for about 20 minutes to allow the flavors to meld. Add the optional nutmeg or coriander during this step.
6. Purée: Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a standard blender, being careful to vent the lid for steam.
7. Add parsley: Stir in the fresh chopped parsley just before serving to preserve its bright flavor.
8. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and a dash of black pepper. Enjoy!