Roasted Root Veggie Bisque

This is an adaptation of a Barefoot Contessa recipe. I've been making Butternut Bisque for years but this one is fantastic. I made chicken stock from the remains of a lemon herb roasted chicken but I think this will also be very good with a good commercial chicken stock. Don't leave out the parsnips as I think they're the key to the fantastic flavor.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb carrot, peeled
• 1  lb parsnip, peeled
• 2  lbs  butternut squash, peeled and seeded
• 4  tablespoons olive oil, divided
• 1  tablespoon butter
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 6 -8  cups  chicken stock
• 1  cup leek, sliced

Directions

1. Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender.
2. Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers.